Grown on a family farm in Guatemala, Persian limes are sun-dried and ground to make this deliciously acidic spice. The New York Times described Burlap & Barrel black lime as ‘sour upon sour, a quick barb of citrus, and then the musk of fermentation.” Use black lime anywhere you might add lime or lemon juice for that bright acid note; it’s also great with cocktails like margaritas or sours.