Dried Lemon Peel

Dried Lemon Peel
Dried Lemon Peel
Dried Lemon Peel Dried Lemon Peel
100180 001
Net Weight:
1.9 oz
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Dried Lemon Peel, Citrus limon, is also called lemon zest, lemon zest seasoning, or lemon peel spice.

Dried Lemon Peel has an essential oil content of between 1.5% - 2.5%.

What Is Dried Lemon Peel

This is made from the outer lemon peel, with most of the white part of the rind, called the pith (may contain up to 2.5% pith), being avoided. The pith gives a bitter flavor, while the zest contains the highest oil content and the most pleasing flavor, which is the reason it is so popular with our brewers, distillers and is used in baking.

What Does Dried Lemon Peel Taste Like

A tart, puckery citrus tang.

What Is Dried Lemon Peel Used For

This is a popular ingredient for brewers, distillers and makers of tea blends. Dried Lemon Peel is a great way to add fruit flavor to sweet and savory food. Dried citrus zests, whether we're talking orange, lime, grapefruit, or lemon, are not a pour out of the bag replacement for a freshly zested piece of citrus. But, when used properly, you can bring the volatile and aromatic oils found in the skin of the fruit back to life and elevate numerous recipes. When combined with a bit of liquid, you'll instantly recognize the floral and tangy aroma of lemon, as well as the sophisticated bitter flavor this fruit is known for.

Use Dried Lemon Peel in fresh berry fillings, candy, creamy frostings, custards, dried fruit compotes, jams, marmalades, marinades, salad dressings, seasoning blends and teas. Sprinkle over chicken, fish, and grilled or roasted vegetables. It also adds a bit of zestiness to a stir fry or sautéed vegetables.

Several of our Brew Master customers use Dried Lemon Peel in their Belgian ales, Summer ales, and wheat beers.

One of our favorite savory recipes using Dried Lemon Peel are Quinoa Feta Phyllo Cups.

Dried Lemon Peel pairs well with basil, cardamom, cilantro, coriander, ginger, lemongrass, nutmeg, tarragon and thyme.

To rehydrate, add three parts water to one part peel and let stand for about 15 minutes. Drain off water and you’re good to add to your recipe. To get even more flavor during rehydration replace some of the water with real lemon juice.

Is Dried Lemon Peel the Same as Lemon Zest

Dried Lemon Peel is much more potent than fresh lemon zest, so you only need 1/3 of the amount of dried peel when fresh zest is called for in a recipe.

History of Lemons

Citrus plants have roots in the Himalayas, according to historians and DNA evidence. Eventually they spread around the world. Between five and six million years ago in what is modern day Northeastern India or northern Southeast Asia, the original of all citrus varieties split off into three separate species: the citron, Citrus medica, the mandarin, Citrus reticulata, and the pomelo, Citrus maxima1. All other citrus fruits come from either natural or planned crossbreeding from those three base fruits. Breed the base fruit pomelo with the base fruit mandarin and the result is the sour orange. The hybrid sour orange crossbred with the base fruit citron and the end result is the lemon. Grapefruit was derived from breeding the base fruit pomelo, with the crossbred sweet orange, Citrus sinesis.

Lemons were a status symbol in Rome. Vibrant, colorful, and full of tart flavor, this fruit was used to signify wealth as it was hard to come by and expensive if you could get your hands on it2. This is similar to how cinnamon was a status symbol for the wealthy during the Middle Ages. Eventually the less affluent got a taste for lemons and the plant spread, producing more fruit, so it lost its association with the wealthy relatively quickly.

Lemon seeds were introduced to Hispaniola (second largest island of the West Indies) by Christopher Columbus in 1493. The Spaniards included lemons among the fruits they introduced to St. Augustine when they arrived in 15653. It has remained a popular fruit since, helping sailors stave off diseases such as scurvy and being used as an ingredient in pies, fish fry, and lemon squares. The scent of a lemon is also commonly associated with cleanliness in the United States, so you will find many cleaning products with lemons on the packaging.

In the United States, cultivation of lemons for commercial consumption was huge in the 1800s in both California and Florida. Unfortunately, an extremely intense winter (1894-1895) wiped out most of this citrus growing culture in Florida, and people in the state didn't resume growing lemons or other citrus until around the 1950s. Lemon became popular in Florida again not because of the public's desire for fresh lemons, as California's crops were more than satisfying that particular demand, but due to the public's increased interest in and desire for lemonade4.

Lemon Cultivation

Lemons do best in semiarid to arid subtropical or Mediterranean climates and are more tolerant of cold temperatures than lime trees. Lemons thrive in most well drained soils with a pH of 5.5 to 6.55. Ideal growing temperature is 77-86°F with annual rainfall of between 35-120". While these trees can survive in drought conditions fruit production will be reduced unless sufficient irrigation is provided. The best fruit quality usually occurs along cool summer coastal areas. However, trees are susceptible to freezing temperatures: mature fruit damaged at 28°F to 31°F, flowers and young fruit are killed at 29°F, lose their leaves at 22–24°F, and suffer severe wood damaged at 20°F6.

Budding onto seedling rootstocks is the primary means used to propagate lemon trees. 'Budding' refers to specific type of grafting that is best suited for the propagation of citrus trees. In bud grafting, a bud, along with some bark (called the budwood), is removed from a small seed planted lemon tree (called the scion) the grower is trying to propagate. The scion is typically the top part of the lemon tree. This scion is then grafted to the rootstock. Rootstock selection for the soil type and conditions is critical. Rootstocks used include rough lemon (C. jambhiri), Cleopatra mandarin (C. reticulata), Volkamer lemon (C. volkameriana), sour orange (C. aurantium) and macrophylla (C. macrophylla)7. Trees on rough lemon rootstocks are extremely vigorous and susceptible to foot rot. Budding the tree high may help reduce the incidence of foot rot as scion infection appears to be important.

Pruning methods and frequencies vary widely on mature trees. Pruning is generally started in April after harvest for California grown lemons and in mid to late March for Florida grown lemons. Pruning includes topping, hedging, hand pruning, and shredding. Topping maintains tree height to augment adequate spray coverage which facilitate optimum harvest operations. Hedging tree rows reduces fruit damage from orchard traffic and minimizes disruption of sprays applied to the orchard. Hand pruning of dead wood and suckering enhances spray deposition which is particularly important in the case of red scale. Hand pruning can also increase the amount of fruit inside the tree8.

Orchard life is generally about 31 years beyond the six establishment years and three transition years. Lemons can be harvested from three to six times each year9. Lemons mature from green and ripen into that vibrant yellow we know and love. Once a lemon is yellow, it is fully ripe and must be sold or used as fast as possible.

In 2020 the United States lemon production was led by California (50,000 acres of lemon trees) and followed by Arizona (7,300 acres)10 and Florida (less than 600 acres)11.

Where Are Dried Lemon Peels From

Depending on the time of year and availability they are from lemons grown in either California or Florida.


IngredientsLemon Peel
Also CalledLemon zest, lemon zest seasoning, or lemon peel spice
Recommended Usesse in fresh berry fillings, creamy frostings, custards, dried fruit compotes, and in marmalades, marinades, salad dressings, seasoning blends and teas
Flavor ProfileA tart, puckery citrus tang
Oil Content1.5% - 2.5%
Botanical NameCitrus li,on
CuisineAfrican, Asian, Caribbean, Indian, Mediterranean, and Middle Eastern
How To StoreAirtight container in a cool, dark place
Shelf Life1-2 years
Country of OriginUSA
Dietary PreferencesGluten Free, Kosher, Non-GMO


Hungry for More Information

Craft Brewers Favorite Beer Spices
Volatile Oils of Spices
Flavor Characteristics of Spices
Sweet and Bitter Flavors






1 Wu, G. A., Terol, J., Ibanez, V., López-García, A., Pérez-Román, E., Borredá, C., Domingo, C., Tadeo, F. R., Carbonell-Caballero, J., Alonso, R., Curk, F., Du, D., Ollitrault, P., Roose, M. L., Dopazo, J., Gmitter, F. G., Rokhsar, D. S., & Talon, M. (2018). Genomics of the origin and evolution of Citrus. Nature, 554(7692), 311–316.

2 Langgut, D. (2017). The Citrus Route Revealed: From Southeast Asia into the Mediterranean. HortScience, 52(6), 814–822.

3, 5 Morton, J. F., & Dowling, C. F. (1987). Fruits of Warm Climates. J.F. Morton.

4 Gmitter, F., Castle, B., & Grosser, J. (2018, August). Lemons in Florida: something new under the sun? Citrus Industry Magazine.

6, 7 Tucker, D. H. P., & Wardowski, W. F. (1976, November). Lemon production and utilization in Florida (No. 184). University of Florida Institute of Food and Agricultural Sciences.

8 O’Connell, N. V., Kallsen, C. E., Klonsky, K. M., & Tumber, K. P. (2015). Sample Costs to Establish an Orchard and Produce Lemons. UC Davis. Retrieved January 28.

9 Klonsky, K., Tourte, L., Sakovich, N., Ingels, C., & Takele, E. (1997). Production Practices and Sample Costs for Fresh Market Organic Lemons. UC Davis. Retrieved January 28, 2022.

10 Citrus Fruits 2020 Summary. (2020, August). USDA.

11 Kiessling, D. (2018, February 19). Growing Lemons in Florida— Could They Make a Comeback? Central Florida Ag News. Retrieved January 28, 2022.




Nutrition Facts

Serving Size1 tsp

Amount Per Serving


% Daily Value*

Total Fat0g0%

Saturated Fat0g0%

Trans Fat0g

Polyunsaturated Fat0g

Monounsaturated Fat0g



Total Carbohydrate1.8g1%

Dietary Fiber1.4g6%

Total Sugars0.0g

Added Sugars0g0%

Sugar Alcohol0.0g


Vitamin D0mcg0%




*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.

5 out of 5
28 total ratings.

Gus R. (Verified buyer) 05/16/2022
Nice ingredient, I used this Nice ingredient, I used this in conjunction with dried tangerine peel in a recipe on their website. I was very pleased with the result. I infused cooking oil with these two and it gave the oil a nice subtle flavor which added an additional touch of citrus to the dish.

Susan T. (Verified buyer) 09/30/2021
Great 👍 thanks Great 👍 thanks

Colleen J. (Verified buyer) 08/13/2021
Fresh nice fresh flavor and and some tart

Maria L. (Verified buyer) 08/12/2021
Not use in the feature Not good product. Not smell, not taste.

steven b. (Verified buyer) 07/27/2021
Great for fish! Great all around seasoning, especially for fish and in combination with the Citrus Seasoning.

Elsie G. (Verified buyer) 07/03/2021
Great in salmon! Great in salmon!

Juanita B. (Verified buyer) 03/22/2021
Lemon peel This works great for our family recipe dry rub, we do have to granulate it a bit using a food processor, but the taste is great!

Connie W. (Verified buyer) 01/26/2021
Great Value Bought for my Bakery.

Wild C. (Verified buyer) 11/15/2020
Excellent! Excellent!

ARTHUR H. (Verified buyer) 08/01/2020
lemony as advertised
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