Whole Lemon Pepper
Most citrus is in season in the winter, and I always like to dry thin slices to use for spice blends, teas, and cooking in the off-season. Whole slices supply sweetness and acidity from the fruit, balancing bitterness from the pith, and brightness from the zest. Most commercial products contain citric acid and sugar, which are not bad in-and-of themselves, but lack complexity.
This blend pairs whole dried lemon slices with Kampot red peppercorns from Cambodia, for a flavor and aroma that is fresh, inviting, and vibrant. Optionally you can add garlic, onion, and/or salt, or use this as a springboard for your unique creation.
