Lime Peel, Dried, Granulated (Lime Zest) in a Spice Jar (1.76 oz.)

Product Details: Dried, granulated lime peel is used in dessert recipes calling for lime zest. Add to iced tea, hot tea, marinades, vinaigrettes, and creamy salad dressings for a light, limey citrus flavor. We add them to chicken burgers along with jalapeno, cumin and cilantro for a spicy, citrus-infused sandwich.

Features: Vegetarian/vegan. Gluten Free. Shelf-stable; no refrigeration required.

Our Spice Jar (containing 2.12 ounces / 60 grams of product) is clear plastic with a black cap featuring a removable safety seal and two flip-top openings, one large enough for a measuring spoon and the other with sprinkle holes.

Ingredients: dried lime peel. All-natural ingredient. Doesn't contain bioengineered ingredients. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts.

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Country of Origin: USA

Volume: 1 cup ≈ 0.33 pounds / 1 pound ≈ approx. 3.08 cups

Shelf Life: 2+ Years when stored in an air-tight container, at room temperature or below, and out of direct light

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Recipe: Double Lime Muffins
The best basic muffin recipe with buttermilk, brightened up with a double dose of lime, and topped with crunchy sugar.

2 cups all-purpose flour
1 Tbls. lime juice powder (optional but recommended)
2 tsp. baking powder
1 tsp. granulated lime peel
1/2 tsp. salt
1 1/4 cups white sugar
1/2 cup butter
2 eggs
1/2 cup buttermilk OR 1/2 cup water mixed with 2 Tbls. buttermilk powder
2 Tbls. demerara sugar (optional)

~ Line a muffin tin with paper cups or spray with non-stick cooking spray; set aside.
~ In a small bowl, stir together the flour, lime juice powder, baking powder, lime peel, and salt; set aside.
~ With an electric mixer, cream together the white sugar and butter until light and fluffy.
~ Beat in the eggs one at a time.
~ Alternately beat in half the buttermilk and then half the flour mixture, mixing just until incorporated, until all has been added.
~ Fill the muffin cups 2/3 full with batter. Sprinkle with demerara sugar, if using.
~ Bake in a 375 degree oven for 30 minutes, or until the tops are golden brown and spring back when tapped lightly.