Black Lime (also known as Dried Lime, Loomi, Lumi, Noomi Basra, Omani, Amani and Black Lemon) is a spice used in Middle Eastern dishes. It is made by boiling fresh lime in salt water and sun drying until the insides turns black. The outside color varies from tan to black. It is sold whole or ground.

Black limes are usually used in legume, seafood or meat dishes. They are pierced, peeled or crushed before adding them to the dish. After cooking they become softer and edible. They can also be powdered and added to rice dishes. Powdered black lime is also used as an ingredient in Gulf-style baharat (a spice mixture which is also called kabsa or kebsa). It is a traditional ingredient of Persian cooking, and can also be found in neighboring Arab countries, such as Iraq, Kuwait, and Bahrain.