Burlap & Barrel Ground Black Lime

Description

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.

TheNew York Timeswrites: “This is sour upon sour, a quick barb of citrus, and then the musk of fermentation beneath.”

• Origin: Alta Verapaz, Guatemala
• Aliases:limu omani, Persian lime, Omani lime
• Process:Sun-dried, then ground
• Ingredients:100% sun-dried Persian lime (Citruslatifolia), ground
• Tasting notes: Bright Citrus Garden Herbs Tanned Leather

COOKING

• Sprinkle into rice, soups, fishandkebabs
• Toss with vegetables prior to roasting
• Use asgarnishfor cocktails, especially sours and margaritas

SOURCING

Guatemala exports 80% of the worlds cardamom. Much oftheir cardamomends up inthe Middle East, where cardamom coffee is a morning staple.Our partner farmer’smiddle-eastern customers wanted to see if he could also provide them with wholeblack 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:Amilcar Pereira planted his first cardamom vine when he was 9. In the years since then, he has succeded in creating the only vertically-integrated cardamom operation in Guatemala. His farming practices produce cardamom is so good that Saveurcalled him”the farmer shaking up the Guatemalan cardamom trade”