Wild bitter lemon in unrefined salt

After peeling, the wild bitter lemon is stored in unrefined salt, where it slowly transforms into an intense fermented kitchen additive. The taste is salty, citrusy, slightly bitter, and very aromatic.

Use it in small quantities with fish, chicken, vegetables, risottos, couscous, salads, sauces, marinades and olive oil dishes. It pairs particularly well with Mediterranean and Middle Eastern-inspired dishes.

As the flavour is concentrated, add it gradually and to taste.