Description
Moroccan preserved lemons are made by fermenting lemons in a mixture of water, salt, and spices, creating a sour and salty flavor.
Technical
The fermentation process breaks down the sugars in the lemons, producing lactic acid and creating a sour and salty flavor. The acidity of the preserved lemons is due to the presence of citric acid and the lactic acid produced during fermentation. The fermentation process also breaks down some of the pectin in the lemons, making them easier to chop and blend into sauces and dressings.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourSaltyUmamiCitrusyEarthySpiced
Wine Analogy
Like a Fino Sherry with its saline tang and citrus notes
Coffee Analogy
Similar to the bright acidity of Ethiopian Yirgacheffe