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.
This item ships for $5 along with anything else in the same order. Click here for offer details.
Features: Vegetarian/vegan. Gluten Free. Shelf-stable; no refrigeration required.
Our 1 Pound Pantry Bag (16 ounces / 454 grams) is packaged in an attractive black bag with thick walls and a fold over top. Each pound will be packaged individually.
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.
