We're absolutely addicted.
So much easier than using whole preserved lemons - this could be your new kitchen secret weapon.
GAME CHANGER for our meals!!!
I love supporting a small company that makes a quality product and has great customer service.
Thank you for my new favorite condiment!!!
It's so simple and adds such great flavor.
Moroccan Preserved Meyer Lemon Paste
Preserved lemon is a tradition of Moroccan cooking, a balance of salty and tart.
We cure small batches of Meyer lemons with sea salt and a unique blend of toasted spices including bay leaf, Tellicherry peppercorn and allspice to make a rich, fragrant paste inspired by preserved lemons' heritage.
Spoonable in one step. No tagine required.
Cumin Garlic Preserved Meyer Lemon Paste
The welcoming scent of cumin is a signature of kitchens throughout the world - from Mexico to North Africa and Southeast Asia. Our Cumin Garlic Preserved Meyer Lemon Paste balances whole, toasted cumin seed with pickled garlic, bringing this warm, distinct flavor to everyday foods from rice to guacamole.
Spoonable in one step. From California to your kitchen.
Salty, sour & subtly sweet...been using in Greek yogurt salad dressings for both fruit and vegetable salads (it makes each taste fantastic) & cocktails.
My new favorite thing to work with this holiday season.
I made chicken soup…I added If & When Moroccan Preserved Lemon Paste and it was a GREAT addition. I’m so impressed with the flavor.'
Your product is awesome.
Meyer Lemon Love
Meyer lemons have a sweeter, less acidic flavor than Lisbon or Eureka lemons sold in supermarkets.
We select Meyer lemons harvested at the peak of ripeness from family-owned farms we've visited on California's Central Coast. A thin, aromatic skin makes them perfect for preserving.
During the season, we cure Meyer lemons in unique blends of whole spices and sea salt so that you may enjoy If & When throughout the year.
If & When it Began
Carla DeLuca is the IF and Nick Sansone is the WHEN in If & When. Nick is a winemaker and trained chef. Carla is an every day, at home American cook.
WHEN Nick cooks, he creates, foraging for ingredients near his Sonoma County, California, home and local farmers’ markets. He harvests his own seaweed.
IF Carla cooks, she cooks for a week, gathering items from grocery stores in walking distance of her apartment in Sydney, Australia. She roasted her first chicken at 42.