Fruit
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Black lemon
Dried lemon with dark skin, a tart and smoky condiment prized in Middle Eastern cuisines.
The black lemon is a small whole lemon dried until it becomes light, hard and brown-black. Its concentrated pulp develops a deep acidity, with smoky, earthy and slightly bitter notes. It is used whole, pierced, or reduced to powder after grinding. A long-keeping product, stored dry, it fits easily onto restaurant menus.
- Availability
- All year round
- Flavour
- Sour, smoky, earthy, slightly bitter
In the kitchen
- Infused in a broth or tagine
- Ground to powder over fish or roast poultry
- Added to rice or a legume soup
Origins, sizes and packaging vary with the seasons: our sales team will confirm current availability.
Seasons and origins
- Early season
- Peak season
- Late season
- Available but scarce
| Origin | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Availability |
Indicative calendar based on our sales over the last two years. Our sales team will confirm current availability.
Packaging
- Punnet 100 g
