What You Need to Know
Sun-drying accelerates water evaporation (H₂O) while allowing enzymatic breakdown of pectin (polygalacturonic acid) and continued lacto-fermentation (Lactobacillus spp.). UV exposure partially oxidizes limonene (C₁₀H₁₆) to carvone (C₁₀H₁₄O), altering aroma profiles.
Creates a shelf-stable condiment with concentrated salinity and deep citrus funk, used to finish tagines or grain dishes.
Key Parameters
Temperature
30°C
20°C - 40°C
Time
10 days
7 days - 14 days
Equipment
Wire rackTrayCheesecloth or mesh screen
Steps
- 1.
Dried Lemon 'Bark' (Sfax, Tunisia): Creates a shavable umami garnish
The Science
Primary Reaction
Maillard Reaction