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Organic Preserved Lemons
Description
Organic preserved lemons add intense citrus flavours to tagines, but without the bitter sharpness of fresh lemons.
Lemons are preserved by pickling them in brine. Peppercorns and bay leaves give the lemons a savoury flavour that balances the intense citrus.
Use preserved lemons in a wide variety of Middle Eastern and Moroccan dishes. Fine slivers of preserved lemons add vibrant citrus notes to salads and marinades. Add large slices or wedges to tray when you roast chicken, lamb, white fish or mixed vegetables.
Ingredients: organic lemons (55%), water, sea salt, organic peppercorns, organic bay leaves.
Quick Comparison
| Settings | Organic Preserved Lemons remove | Rose Water remove | Aleppo Pepper 1kg remove | Dukkah remove | Ground Cardamom 50g remove | Sumac remove |
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| Price | 6.50€ | 2.44€ | 16.88€ | 8.75€ | 4.07€ | 3.44€ |
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| Content | Organic preserved lemons add intense citrus flavours to tagines, but without the bitter sharpness of fresh lemons. Lemons are preserved by pickling them in brine. Peppercorns and bay leaves give the lemons a savoury flavour that balances the intense citrus. Use preserved lemons in a wide variety of Middle Eastern and Moroccan dishes. Fine slivers of preserved lemons add vibrant citrus notes to salads and marinades. Add large slices or wedges to tray when you roast chicken, lamb, white fish or mixed vegetables. Ingredients: organic lemons (55%), water, sea salt, organic peppercorns, organic bay leaves. | Rose water is a great way to infuse food with natural, strong floral flavours. This rose water is made by boiling rose petals in water, and then capturing and condensing the steam. The clear-coloured rose water works well in syrups, baklava, ice creams, meringues and even rice puddings. Start by adding a small amount of the rose water – it is easier to add than take away, and the perfume is quite intense. Brand may vary depending on availability. Ingredients: water, rose essence | Aleppo pepper, or pul biber, is a coarsely ground Turkish and Syrian paprika. It’s popular as a condiment at the table in Turkish homes and restaurants - and most famously sprinkled over doner kebabs. Aleppo pepper is named after Aleppo, the largest city in Syria, and notably the end of the Silk Road spice route. The dried chilli peppers are intensely coloured, fruity, aromatic, but not particularly hot. Mix aleppo pepper flakes with finely diced preserved lemons and olive oil to make a paste. This is a great coating for chicken or white fish before roasting or grilling. This 1kg bag is ideal for catering purposes. A smaller 100g pot of Aleppo pepper is also available. Ingredients: Aleppo pepper, sunflower oil, salt. | Dukkah is a savoury Egyptian blend of nuts and spices used to flavour marinades and a wide range of side dishes. The combination of hazelnuts, almonds, cumin and coriander bring rich, aromatic notes to simple meat or grain dishes. Pop a bowl of dukkah on the table when serving bread and oil – it adds an exotic twist on the normal aperitif. Also sprinkle a little over cooked vegetables, add a pinch to meatballs, or rub into lamb or chicken before cooking. Ingredients: Almonds, hazelnuts, coriander seeds, cumin, sesame, salt, pepper. Contains nuts & sesame. | Ground cardamom is made from cardamom pods which have been finely milled into a powder to release their distinctively spicy-sweet notes. One advantage of using ground cardamom is that it dissolves in flavoured custards or milk, ensuring a silky-smooth texture. As well as working well in creams, custards and sweet Scandinavian pastries, cardamom powder can also be used to enhance savoury food such as fritters, spiced chickpeas and tabbouleh. Ingredients: 100% cardamom | Sumac comes from dried and coarsely-ground berries which have a sour, citrus-flavour. The burgundy-coloured sumac berries grow in clusters, and the dried berries are widely used throughout Middle Eastern cuisine in place of lemon juice, vinegar or tamarind. Sprinkle the deep red sumac powder over hummus, or use to garnish Persian rice. Also try combining sumac with fresh lemon juice and olive oil as a salad dressing, or use the lemony flavours to season lahmacun flat breads and grilled fish. Equally, sumac enhances the flavour of lamb and chicken dishes with its citrus notes, and it is often rubbed into kebabs before cooking to cut through the fattiness of the meat. |
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