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Made in the traditional salt cured fashion - allowed to pick 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 tartness to dressings, stews or sauces but it is the real peel that is the show. Chop finely or use whole.
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Lemons 100%, Water, Salt
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Typical Nutrition per drained 100g
Energy KJ 49 Energy Kcal 12 Dandy 0.2 g Fat Saturated 0.1 g carbohydrate 1.9 g Carbohydrate Sugars 1.9 g Fiber 2.8 g Protein 0.6 g Salt 3.9 g