IF & WHEN Preserved Lemon - Your Kitchen Secret Weapon

Salt Cured | Barrel Aged | Locally Made

Chef-turned-winemaker Nick Sansone sat next to Carla DeLuca, an everyday cook, at dinner in Sonoma, California. By dessert, the first Preserved Meyer Lemon Paste was born.

"Culinary genius." - World Spice, Seattle

FAQ's

Best tool in your gourmet kitchen!

Karla R. - Los Angeles, CA

I baked chicken with the Bay Leaf Preserved Lemon + spice and loved it, so did my wife and her mom!

- Monte Schmidt, Riverside, CA

I used the paste to make pesto to layer over pan-fried salmon cutlets...bloody delicious!!

-Alf, Sydney

Taste the Paste

We make If & When in California in small batches with local Meyer lemons grown on organic, family-owned farms; sea salt, spices and love.

A zero-waste product, we cure the entire lemon - skin, seeds and all - and barrel-age the citrus for up to three years before pureeing into a paste.

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Save time. Eliminate ingredients.

Bay Leaf Preserved Lemon is the unsung hero of many a soup, stock, salad 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 or fish, the stronger the flavor and the less you need.

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#ifandwhenisamust

@TSnow52

Our new favorite foundation of flavor...we're adding a little to just about everything.

Miracle Plum - Santa Rosa, CA

I bought this and it is AMAZING!

Noor - Pasadena, CA

Spoonable. Spreadable.

Our Cumin Garlic blend brings a warm, distinct flavor to everyday foods from rice (add before boiling and at the finish) to guacamole (the only ingredient you need).

It's a short cut to Asian flavors: add equal parts Cumin Preserved Lemon to miso paste + a dash of sesame oil to create a base for marinades and dressings.

We barrel age cumin seed and pickled garlic with California Meyer Lemons for up to three years before pureeing into a paste. We take the time so you can save time in the kitchen without compromising flavor.

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My workhorse, especially when dark, leafy greens are involved.

Ceji Johnson, @cejijo

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Asian, Latin and Mediterranean flavors abound.

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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.

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If you're looking to elevate your dishes with minimal effort, If & When is a must-have.

Chef Jeremy Fall, Dinner Party newsletter

Hacks & Hints

Rub Preserved Meyer Lemon Paste on meat and fish before grilling, vegetables before roasting.

It's the base for soups, dressings and marinades; and an essential baking and cocktail ingredient that moonlights as a cheese pairing.

"I use it the lazy way. I put a dollop of it on the side of just about everything. Tonight was a piece of roasted salmon." - Teresa

Recipes

So much easier than using whole preserved lemons - this could be your new kitchen secret weapon.

Melissa Joulwan's "Well Fed" newsletter

GAME CHANGER for our meals!!!

Dana (@skullet05)

I love supporting a small company that makes a quality product and has great customer service.

Danielle - Rosemount, MN

Thank you for my new favorite condiment!!!

Vanessa (@nessas_joy)

It's so simple and adds such great flavor.

Stephanie - Camp Hill, PA