Short cut to big flavor.
Moroccan Preserved Meyer Lemon is all-things-to-all-dishes — a rub for raw meat, essential baking ingredient and cocktail mixer with a side gig as a cheese pairing.
Years of barrel-aging California Meyer lemons with a signature blend of spices makes a complex, fragrant purée as suitable a marinade for meat as it is a mixer for margaritas.
Flavor saver.
Rosehips Preserved Meyer Lemon Paste is an aromatic injection for wild game, fowl and fish.
Rub on lamb or duck before slow cooking. Whisk into brown butter. Shake up fruit fillings.
Our Rosehips blend is part of the 2019 harvest in Ventura and Santa Cruz counties. California citrus barrel-aged for more than five years before being puréed by hand into a smooth - but still toothy - paste.
Spoonable in one step.
Rosemary's natural oils are fat-loving — blend Rosemary Preserved Meyer Lemon into butter, olive oil, potatoes, chicken, lamb and seafood.
We salt cured and barrel aged Meyer lemons with fresh rosemary for more than five years before puréeing the citrus into a paste.
Save time. Eliminate ingredients.
Bay Leaf Preserved Meyer Lemon is favored by yogurt and buttermilk for marinades and dressings, a friend of fish and fowl, beloved by dips and sauces. A fixture at the butcher and bakery. Permanent resident of pasta dishes.
Add 2-3 TBS under and over the skin an hour before roasting a whole chicken. The longer preserved lemon rests on raw meat, fish or vegetables, the stronger the flavor and the less you need.
Spreadable.
Cumin Garlic Preserved Meyer Lemon is seafood's loyal companion and a long-time bestie to melted butter. An avid fan of Asian everything, add it to equal parts miso paste and a dash of sesame oil.
Hello, one-ingredient guacamole.
We barrel-age cumin and pickled garlic with California citrus for up to three years before puréeing into a paste.