Persian black lime, with amazing natural salinity, works very well with Ishigaki Jima sea salt.
On the palate, the acidity is incisive, the elegant bitterness, with almost smoky, spicy, acidic, lemony notes, candied citron and almost liquorice touches.
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Yaeyama islands are famous for their coral reef, tropical nature, mangrove forests.
Ishigaki No Shio Salt is made exclusively from Nagura Bay, Ishigaki Island It has been produced here for over three centuries (since 1717).
Only 18 people, gathered in a corporation, continue to produce it.
In the local dialect, "NAGURA" means "fry gathering place."
Locals sometimes fish in this bay fish, clams, seaweed. Our producers think that salt making is a source of life ...
Coral reefs in this area demonstrate the purity and quality of the waters. Here, salt making methods are traditional and environmentally friendly. The water is drawn from Nagura Bay, 1500 meters from the coast in a water rich in corals and seaweed, simmered in a cauldron to extract salt that will dry in the sun, sometimes in a greenhouse at temperatures up to 70 ° C.
This last step requires 3 days in summer and more than one month in winter. The salt is then roasted, preserving its very high mineral content.
We can say that this salt is a salt of coral reefs, which owes its exceptional flavor to the quality of water, algae, marine fauna, nearby mangrove forests, mountain waters flowing into the bay of Nagura.
Our black Persian lime is the most famous, the one called "limou amani sia", produced in Shirza, eastern Iran.
Limou amani sia or black limou, variety citrus latifolia, is a small lemon harvested while still green, before maturity.
It is boiled in salted water for 5 minutes. This will prevent it from fermenting and spoiling later in the process. Once boiled, limou is cooled and then taken to the desert where it is buried in the sand for 3 to 5 weeks. Limou bark then takes a dark brown to black color, hardens until it becomes brittle.
The pulp dries up and takes on candied notes.
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