If you're looking to elevate your meals, If & When is a must have.

Chef Jeremy Fall, Supermarket / Dinner Party newsletter

Salt Cured | Barrel Aged | California Made

Chef-turned-winemaker Nicholas 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

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Short cut to big flavor.

Moroccan Preserved Meyer Lemon is a rub for raw meat, fish and vegetables; and an essential baking ingredient and cocktail mixer that moonlights as a cheese pairing.  

We cure California Meyer lemons with a signature blend of spices including bay leaf, allspice and cinnamon to make a complex, fragrant paste as suitable a marinade for raw meat as it is a mixer for margaritas.

Spoonable in one step. No tagine required.

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Bought this little gem online and I've used it almost every day this week.

Valentine Thomas, spearfisherwoman and cookbook author @valentinethomas

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

Best tool in your gourmet kitchen!

Karla R. - Los Angeles, CA

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 puréeing into a paste.

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