Dried lime is a whole lime dried until firm and light, often after a brief blanch. It may be pale tan or dark brown to black. Known as loomi, limoo amani or noomi basra, it contributes concentrated sourness, citrus aroma and some bitterness to Persian, Iraqi and Gulf cooking.
Limes may be pierced, cracked or ground for stews, rice and spice mixtures. Black lemon is another culinary name for this ingredient, not necessarily a dried yellow lemon. Dried lime is distinct from fresh lime, preserved lemon and ordinary dried citrus slices.
Reference: Further reading.