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Ground Black Lime

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Black Lime is a versatile ingredient with a famously savory and tart flavor. Ours comes from a family farm in Guatemala. The limes are sun-dried, then ground into an easy-to-use powder. 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 / lime leaves in southeast Asian dishes. 

Origin:

Alta Verapaz, Guatemala

Aliases:

Limu omani, Persian lime, Omani lime

Process:

Sun-dried, then ground

Ingredients:

Sun-dried Persian lime (Citrus latifolia), ground

Tasting notes:

Bright Citrus • Garden Herbs • Tanned Leather

What they're saying

"This is sour upon sour, a quick barb of citrus, and then the musk of fermentation beneath."
"Prepare to meet your new favorite spice. Remarkably tart without tasting bitter, this flavorful spice is bright and a little bit sour with deep, earthy notes of leather."

COOKING

SOURCING

Guatemala exports 80% of the world’s cardamom. Much of their cardamom ends up in the Middle East, where cardamom coffee is a morning staple. Our partner farmer's Middle Eastern customers wanted to see if he could also provide them with whole black limes, another spice common in Persian cuisine, and he was happy to oblige.

Meet the Farmers:

Our relationship with partner farmer Don Amilcar in Guatemala is one of our longest-standing and closest farmer partnerships. He grows the limes that are dried to make our ground black lime.

Cecilia and her husband Jonathan work together with Emilio (Milo) to run the drying facility two hours outside Guatemala City. Cecilia's father learned how to dry limes from a Middle Eastern spice buyer in the 1970s, and they made a family business of drying and grinding the limes that grow abundantly in Alta Verapaz, Guatemala. (They are not used in the local cuisine, but Cecilia makes a mean lemon pie with the ground black lime.)

Cecilia, Jonathan and Milo oversee a hand-built drying area of rows of raised earth platforms that stretch as far as the eye can see. Furrows between the rows give the lime juice an outlet to run off into as they dry. It takes 2-3 months for the limes to transform from bright green fresh fruit to sun-cured, blackened, hard limes. The process is overseen by workers who turn the limes throughout the day, ensuring they dry evenly. 

We were fortunate to meet and talk with the team at the drying facility on our sourcing trip to Guatemala in March 2022. When you try this black lime, you can taste their expert knowledge and dedication to perfect sun-drying!

Customer Reviews
4.9 Based on 199 Reviews
5 ★
93% 
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A
10/05/2021
Anonymous
United States United States

LOVE!

I just love Black Lime and find myself using it in unexpected ways. It adds that bit of brightness to food!

Burlap & Barrel Ground Black Lime Review
PM
11/18/2020
Pabitra M.
United States United States

Love the black lime

I love it’s tangy flavor. I combined it with the Goan Masala and made a delicious spicy eggplant curry.

Burlap & Barrel Ground Black Lime Review
KC
05/18/2020
Kelly C.
United States United States

Smells Amazing! Can’t wait to use it on the roasted cauliflower tonight!

Received my first order in a matter of days! Amazing customer service!

Burlap & Barrel Ground Black Lime Review
DE
08/16/2022
dalene e.
United States United States

Love B&B’s black lime

This spice is absolutely delicious. Packaging is sustainable and attractive. What’s not to like!

CS
08/14/2022
Chef S.
United States United States

Unique spice company

This spice company is really unique, not only do they source very special ingredients for chefs they give home cooks the ability to utilize these ingredients at home.