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

-Chef Jeremy Fall (@jeremyfall)

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

Valentine Thomas, cookbook author @valentinethomas

Recipes

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 patience.

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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