Ground Black Lime

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. 

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

EQUIVALENCY

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
• Smoky-Spicy Dip
• Chicken Opor
• 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.