“The lemon is sorted, washed and cut into slices before drying, only the seeds are removed to maximize the nutritional value of this fruit.
Dried lemon is used after rehydration to flavor sweet preparations such as madeleines, cookies or cakes. It also delicately flavors teas, rums or desserts. In the salty cuisine, it is infused in liquid preparations and sauces, along with fish and seafood.
The dried lemon is rich in fiber, which is why it facilitates digestion. It also stimulates the elimination of fat, which makes it the favorite aroma of slimming tea.