Save time. Eliminate ingredients.
Bay Leaf Preserved Lemon is the unsung hero of many a soup, stock, dressing and cream sauce.
Add 2-3 TBS under and over the skin an hour before roasting a whole chicken. All day or overnight if you have the time. The longer preserved lemon rests on raw meat, fish or vegetables, the stronger the flavor and the less you need.
Spoonable. Spreadable.
Cumin Garlic Preserved Meyer lemon brings a warm, earthy flavor to everyday foods from rice (add before boiling and at the finish) to guacamole (the only ingredient you need).
It's a shortcut to Asian flavors: add equal parts If & When to miso paste + a dash of sesame oil to create a base for marinades and dressings.
We barrel age cumin and pickled garlic with California citrus for up to three years before pureeing into a paste. We take the time so you save time in the kitchen without compromising flavor.
Short cut to big flavor.
Preserved lemon is a tradition of Moroccan and Middle Eastern cooking, a balance of salty and tart.
We cure California Meyer lemons with a signature blend of spices including Tellicherry peppercorn, allspice and cinnamon to make a rich, fragrant paste as suitable a marinade for raw meat as it is a mixer for margaritas.
The Moroccan blend is partial to tomato-based dishes. It lends floral aromatics to stone fruit and rhubarb and never met a soft, mild cheese it didn't want to pair with.
Spoonable in one step. No tagine required.