Preserved lemons are a culinary treasure, adding a bright, tangy, and intensely aromatic citrus punch to a variety of dishes. Crafted by packing lemons in salt and their own juice, this simple preservation method transforms the fruit, softening the rind and mellowing the sharp acidity. The result? A deeply flavorful ingredient with a uniquely floral, salty, and acidic profile. Use them sparingly to elevate tagines, stews, salads, and dressings, bringing a burst of sunshine to your cooking. The softened rind, in particular, becomes a tender, flavorful addition, offering a complex citrus depth unlike any other.

Beetroot and carrot kanji is a tangy, North Indian fermented drink. Grated beets and carrots are fermented with mustard seeds and salt, creating a vibrant crimson, sour, and slightly spicy probiotic beverage. It's a refreshing, digestive-friendly drink.