Alta Verapaz, Guatemala
Black Lime
Black 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 central to Persian and Gulf cooking.
Size
Origin: Iran
Freshly harvested · Year-round
$179.62per 20 lb · ships ~22.5 lb
Need a different size or a larger volume? Request it here.
- Single-origin, traceable to its growing region
- Ships in 2–7 business days
- 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. A staple of Persian and Gulf cooking.
- 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.
