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This lime exudes almost smoky, spicy, acidic and lemony notes. It has a sharp acidity and an elegant bitterness with notes of candied citron and almost liquorice touches.
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Did you know that Iran, formerly Persia, was right in the middle of the Silk Road and that Persian traders had the pick of the best products? Iran is a vast country of regional produce, with unimaginable agricultural wealth.
We found our black lime or "limou amani sia" in the Shyraz region in the southeast.
The limou amani sia or black lime, a citrus latifolia variety, is a small lemon which is harvested while still green, before it becomes ripe. It is boiled in salted water for 5 minutes. This prevents it fermenting and getting damaged throughout the rest of the process.
Once boiled, the lime is cooled and then taken to the desert where it is buried in the sand for 3 to 5 weeks.
The lime peel then turns a dark brown to black colour and hardens until brittle.
The pulp dries out and takes on candied notes.
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