Premium Ground Black Lime is grown on a small farm in Guatemala, where ripe limes are dried in the sun until they oxidize, turning black and savory. A versatile ingredient common in Persian cooking, they have a savory, tart flavor that's great on roasted meat or vegetables, in stews and anywhere you'd use lime juice. It's also a good alternative to makrut / kaffir lime in southeast Asian dishes.
The taste has been described as sour combined with a quick barb of citrus, and then the musk of fermentation beneath. Hawaiians might describe the flavor to Li Hing Mui - the perfect blend of sweet and sour (but more sour!)
Origin: Alta Verapaz, Guatemala, Sourced from Burlap and Barrel
COOKING
- Sprinkle into rice, soups, fish and kebabs
- Toss with vegetables prior to roasting
- Use as garnish for cocktails, especially sours and margaritas
- Pairs well with: Cumin, chili, paprika, cardamom, honey