{"id":5970610913447,"title":"Burlap \u0026 Barrel Ground Black Lime","handle":"burlap-barrel-ground-black-lime","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGuatemala, 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.nytimes.com\/2019\/05\/14\/t-magazine\/sour-food.html\" aria-describedby=\"a11y-new-window-external-message\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/www.nytimes.com\/2019\/05\/14\/t-magazine\/sour-food.html\" target=\"_blank\"\u003eNew York Times\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewrites: \"This is sour upon sour, a quick barb of citrus, and then the musk of fermentation beneath.\"\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eOrigin\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e: Alta Verapaz, Guatemala\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAliases:\u003c\/strong\u003e limu omani, Persian lime, Omani lime\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eProcess:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eSun-dried, then ground\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eIngredients:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e100% sun-dried Persian lime (Citrus latifolia), ground\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eTasting notes\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e: Bright Citrus • Garden Herbs • Tanned Leather\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eCOOKING\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eSprinkle into rice, soups, fish and kebabs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eToss with vegetables prior to roasting\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eUse as garnish for cocktails, especially sours and margaritas\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSOURCING\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGuatemala 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.\u003c\/p\u003e\n\u003cp\u003eWe 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.\u003c\/p\u003e\n\u003cdiv class=\"product-single__description rte\"\u003e\n\u003cdiv id=\"yui_3_17_2_1_1510950961534_124\" data-content-field=\"excerpt\" class=\"ProductItem-details-excerpt\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eMeet the Farmer\u003c\/strong\u003e: 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 Saveur \u003ca aria-describedby=\"a11y-new-window-external-message\" href=\"https:\/\/www.saveur.com\/cardamom-trade-in-guatemala\/\" target=\"_blank\"\u003ecalled him\u003c\/a\u003e \"the farmer shaking up the Guatemalan cardamom trade\"\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2020-10-22T18:10:01-06:00","created_at":"2020-10-22T17:57:19-06:00","vendor":"Burlap \u0026 Barrel","type":"Specialty Foods","tags":[],"price":895,"price_min":895,"price_max":895,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":37099245502631,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Burlap \u0026 Barrel Ground Black Lime","public_title":null,"options":["Default Title"],"price":895,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"851973008599","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0399\/8223\/5815\/products\/BLACK-LIME-GROUND---1.8-OZ-GLASS-JAR_540x_dea1e599-5462-4164-87e5-1845871011f3.jpg?v=1603411714"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0399\/8223\/5815\/products\/BLACK-LIME-GROUND---1.8-OZ-GLASS-JAR_540x_dea1e599-5462-4164-87e5-1845871011f3.jpg?v=1603411714","options":["Title"],"media":[{"alt":null,"id":13349922832551,"position":1,"preview_image":{"aspect_ratio":1.0,"height":540,"width":540,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0399\/8223\/5815\/products\/BLACK-LIME-GROUND---1.8-OZ-GLASS-JAR_540x_dea1e599-5462-4164-87e5-1845871011f3.jpg?v=1603411714"},"aspect_ratio":1.0,"height":540,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0399\/8223\/5815\/products\/BLACK-LIME-GROUND---1.8-OZ-GLASS-JAR_540x_dea1e599-5462-4164-87e5-1845871011f3.jpg?v=1603411714","width":540}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGuatemala, 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.nytimes.com\/2019\/05\/14\/t-magazine\/sour-food.html\" aria-describedby=\"a11y-new-window-external-message\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/www.nytimes.com\/2019\/05\/14\/t-magazine\/sour-food.html\" target=\"_blank\"\u003eNew York Times\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewrites: \"This is sour upon sour, a quick barb of citrus, and then the musk of fermentation beneath.\"\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eOrigin\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e: Alta Verapaz, Guatemala\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAliases:\u003c\/strong\u003e limu omani, Persian lime, Omani lime\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eProcess:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eSun-dried, then ground\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eIngredients:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e100% sun-dried Persian lime (Citrus latifolia), ground\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eTasting notes\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e: Bright Citrus • Garden Herbs • Tanned Leather\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eCOOKING\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eSprinkle into rice, soups, fish and kebabs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eToss with vegetables prior to roasting\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eUse as garnish for cocktails, especially sours and margaritas\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSOURCING\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGuatemala 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.\u003c\/p\u003e\n\u003cp\u003eWe 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.\u003c\/p\u003e\n\u003cdiv class=\"product-single__description rte\"\u003e\n\u003cdiv id=\"yui_3_17_2_1_1510950961534_124\" data-content-field=\"excerpt\" class=\"ProductItem-details-excerpt\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eMeet the Farmer\u003c\/strong\u003e: 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 Saveur \u003ca aria-describedby=\"a11y-new-window-external-message\" href=\"https:\/\/www.saveur.com\/cardamom-trade-in-guatemala\/\" target=\"_blank\"\u003ecalled him\u003c\/a\u003e \"the farmer shaking up the Guatemalan cardamom trade\"\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

Burlap & Barrel Ground Black Lime

Product 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. 

The New York Times writes: "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 (Citrus latifolia), ground
  • Tasting notes: Bright Citrus • Garden Herbs • Tanned Leather

COOKING

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

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.

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 Saveur called him "the farmer shaking up the Guatemalan cardamom trade"

$8.95
Maximum quantity available reached.

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