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Dried lemons have been around since ancient Persia when Persian Gulf traders would transport dried fruit to keep it from spoiling during their journey across seas of sand towards India, China, and other Asian countries. These days Iranians still use these sour little fruits as an ingredient in many dishes due to their intense taste! They are added whole or in smaller pieces to soups or stews to elevate the taste of the dish


Origin: Persian Gulf States

Flavor profile: bitter, sour

Used in: stews, soups, couscous

Health benefits: One of their many benefits is that they have a high vitamin C content which boosts immunity. Some people also eat dried lemon peel because of its anti-inflammatory properties.