In hot pan, toast dried black pepper, mace, mountain pepper, dill seed, star anise, and clove, then transfer to blender, blend into fine powder.

Combine sliced turmeric with sunflower oil, then heat to 180°C, remove from heat and infuse.

In mixing bowl, mix limes with salt, sugar, and spices, using hands to crush limes thoroughly.

Pour hot sunflower oil over limes, then transfer to jars.

Leave jars outside, check daily, turning/moving as needed for even preservation, then transfer to cooler and reserve.