Dried orange peel has intense orange-blossom notes with a bitter edge, making it a great way to introduce complex new aromas to a dish. The flavours are concentrated in the peel of oranges, where aromatic oils are stored in the bumpy pockets in the skin – which is why simply twisting a piece of orange peel over a cocktail releases enough orange spray to flavour the drink.
There are two lengths of orange peel in each pack – but they can easily be broken up into smaller pieces. One option is to grind the dried orange peel in a pestle and mortar, and use it for a homemade Chinese five spice powder, or in a dry meat rub – rosemary and orange peel work particularly well together and are delicious served with lamb. The other option is to add the dried orange peel to soups, stews and liquid infusions, where the warmth and moisture rehydrate the peel and reawaken the flavours. Dried orange peel is often used to flavour Chinese sweet red bean soups, and it’s an increasingly popular ingredient in home-infused gin.
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