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Proper salt preserved lemons to add a huge lemony kick to all manner of dishes. Sharp.
Made in the traditional salt cured fashion – allowed to pickle over a period of weeks these are an absolute staple in North African, Moroccan and Middle Eastern dishes. Cured in water, lemon juice and salt they should be washed before use – the pulp can be used to add a lemony tartness to dressings, stews or sauces but it’s the peel that is the real star of the show. Chop finely or use whole.
Lemons 100% (contains SULPHITES), Water, Salt.
Keep cool and dark.
Contains SULPHITES. May contain traces of nuts, peanuts and sesame.