Our Ground Black Lime is grown on a family 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 / lime leaves in southeast Asian dishes.
What they're saying:
"This is sour upon sour, a quick barb of citrus, and then the musk of fermentation beneath." New York Times
"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." Food & Wine
- 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
COOKING
- Sprinkle into rice, soups, fish and kebabs
- Toss with vegetables prior to roasting
- Use as garnish for cocktails, especially sours and margaritas
- Cucumber Yogurt Side Salad
- Easy, Creamy Vegan Salad Dressing
- Pairs well with: Black Urfa Chili, Wild Mountain Cumin, Smoked Pimentón Paprika
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.
We introduced our Ground Black Lime in early 2019. Since then, we've worked with our partner farmer to increase production. As a result, our customers (you!) have been helping to offset the recent smaller-than-usual cardamom harvests.
Meet the Farmer:
Our relationship with partner farmer Don Amilcar in Guatemala is one of our longest-standing and closest farmer partnerships. Maybe he was amused when Ethan first visited the farm in 2016 and hauled back a duffel back full of Don Amilcar's vine-ripened cardamom pods in 2016. We all hoped that would be the beginning of a long partnership... and it was.
In 2020, we brought in more than 20,000 pounds of spices from him, which, among other things, helped him build a new farmhouse. (Last photo, scroll to the end. )
Don Amilcar planted his first cardamom vine when he was 9 years old. In the years since then, he's created the only vertically integrated cardamom operation in Guatemala with his own farm, his own drying facility and now, his own export operation run by his daughter Meyllin.
His farming operation is so impressive and produces cardamom so good that Saveur called him "the farmer shaking up the Guatemalan cardamom trade."
Want to check out his farm? You can watch a short video we made with him here.
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United StatesThis is bursting with the flavor of limes. It is delicious in guacamole, on chicken, and amazing on green veggies like broccoli and brussels sprouts. I use it so often it stays on my countertop instead of in the spice pantry .
United StatesWow, taste on steroids. I'm a convert. A can't miss purchase
United StatesI've been putting this on everything. It adds an earthy zing to dishes and is a different flavor profile from other spices I've used
United StatesI just love Black Lime and find myself using it in unexpected ways. It adds that bit of brightness to food!
United StatesIf I only had one spice besides sea salt this would be it. I use this on and in everything. Amazing flavor! Pasta, eggs, popcorn, if I am cooking, I grab this spice from the shelf.
