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Ground Black Lime

Whole dried limes ground into an easy-to-use, savory and bright powder.

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Why Burlap & Barrel?

  • Single origin spices sourced directly from small farms
  • Over 10,000 5-star reviews
  • Guaranteed to wow you or we'll replace

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.



Alta Verapaz, Guatemala


Limu omani, Persian lime, Omani lime


Sun-dried, then ground

Tasting notes:

Citrus Peel • Sauvignon Blanc • Leather


non gmo clear
non irradiated clear
no preservatives clear
Salt Free

Sun-dried Persian lime (Citrus latifolia), ground

Cooking tips

Amount fresh
Amound dried
  • Sprinkle into rice, soups, fish and kebabs
  • Toss with vegetables prior to roasting
  • Use as garnish for cocktails, especially sours and margaritas

"This is sour upon sour, a quick barb of citrus, and then the musk of fermentation beneath."
"One of Ruth Reichl's favorite pantry items"
“One of my new versatile go-to spices, deliciously tart and savory.”


Sourcing image

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!

how do we compare? Supermarket Icon Supermarket Fair Trade Icon Fair Trade
Heirloom Spices Yes No No
Fair Prices for Farmers Yes No Depends on global commodity price
Time in Storage None. We import spices at harvest Up to 10 years At least 1 year
Flavor Profile Intense & fresh Stale & bland Inconsistent
Knows Farmers Names Yes No Unlikely
Customer Service Fast responses from real people! No There might be a 1-800 number?



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