Guatemala
Black Lime
4.73 reviewsBlack limes: whole limes boiled in brine and sun-dried until dark and intensely sour. Pierced whole into stews or ground to a powder, they add a tart, fermented citrus funk to braises, soups, and rice dishes.
Size
Origin: Guatemala
Freshly harvested · Year-round
Need a different size or a larger volume? Request it here.
- Single-origin, traceable to its growing region
- Most orders ship next business day
- FSSC 22000, Organic, Kosher and Non-GMO
- No account needed — order online and check out securely
Product specs
- Harvest time
- Year-round
- Grades
- No grades.
- Production
- Formal orchards cultivated in Guatemala. Dried on farm.
- Certificate of Analysis
- Aerobic Plate Count, Coliforms, E.Coli, Mold, Yeast, Salmonella, heavy metals.
- Water activity
- <0.70
- Molds
- <0.01%
- Foreign matter
- <0.01%
Shipping & returns
Stocked items ship in 2–7 business days; larger and custom orders ship on a quoted timeline. Shipping is calculated at checkout by weight and destination.
Because these are food products, we can't accept returns of opened goods. If an order arrives damaged, incorrect, or short, email sales@noblehousespice.com within 7 days and we'll make it right. See our full terms.
Frequently asked
- What are black limes?
- Whole limes boiled in brine and sun-dried until dark, intensely sour and slightly fermented. Used whole in stews and braises or ground as a souring spice.
- How do I use black lime?
- Pierce them whole into stews and braises, or grind to a powder for a tart, citrusy funk.
- What can I substitute?
- There is no exact match. Lime zest with a little tamarind approximates the tartness, without the fermented depth.
Sample reviews
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Bought Black Lime from us? Send us your review.
- Verified buyer
Noomi basra the way it should be
Dark, hollow, and rattly with a deep sour-funky smell. Two pierced limes in a pot of margat bamia and it tastes like my mother's kitchen. Whole limes, not crumbled.
Ahmed K. · Iraqi restaurant · El Cajon, CA
- Verified buyer
We grind black lime into a powder for a finishing salt on crudo and grilled fish. Guests can't place it. Guatemalan origin was a surprise; the quality isn't.
Chef Tessa M. · New American restaurant · Austin, TX
Very good black limes. A few were smaller than the rest, but all were properly dried and sour. Great for loomi tea too.
Nour H. · Home cook · Dearborn, MI
