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Florida Orange Peel

Florida Orange Peel
Florida Orange Peel
Florida Orange Peel Florida Orange Peel

Florida Orange Peel

SKU
100350 001
$5.15
Net Weight:
2.3 oz
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Dried Orange Peel

Dried Orange Peel, Citrus x sinensis, is also called dried orange zest or dehydrated orange peel.

Orange Peel has an essential oil content of about 2.5%.


 

What is Dried Orange Peel

This is made from the outer orange 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, the reason it is so popular with our brewers and distillers. used in baking. Oranges are one of the earliest citrus fruits grown in the United States.


 

What does Dried Orange Peel Taste Like

Our Florida Orange Peel is highly fragrant and has a lovely, potent citrus flavor.


 

What are Dried Orange Peel Good For

Florida Orange Peel is a great way to add fruit flavor to sweet and savory food. Add this as a secret ingredient in cherry pie filling for a surprising hint of tang. Stir into pound cake. Make homemade cranberry sauce with orange peel or turn it savory and make homemade cranberry-orange chutney. Add to pancakes. Add to mulled wine. Make a savory fruit salsa with Florida Dried Orange Peel and papaya. Add a citrus boost to green beans almondine. Make a rub with rosemary and use it on beef, pork, or duck. Stir zest into tabbouleh salad. Make a sauce for browned tempeh with orange peel and soy sauce. This is a very popular ingredient with our craft brewers to flavor witbiers or saisons and with our craft distillers in making vermouths.

Orange peel is used frequently in Japanese, Southeast Asian, and Mediterranean cuisines. Dried orange peel is widely used in Chinese cuisines, mostly in sauces for chicken and beef or dishes that require long simmering or stir-frying to cook.

When used in combination with other spices, Dried Orange Peel is nicely complimented by mint, bay leaves, parsley, thyme, sage and rosemary.

To rehydrate Florida Orange Peel, add three parts of liquid to everyone one part peel and let it sit for at least 15 minutes.


 

Dried Orange Peel Substitutions

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


 

History of Florida Oranges

Oranges have long been a huge part of Florida's economy, bringing in billions of dollars annually. The license plates from Florida have oranges on them and the state beverage is orange juice!

The Timucua Indians may have been the first American Indians to see the landing of Juan Ponce de León, the Spanish explorer and conquistador, near St. Augustine in 1513 when he was in search of the fountain of youth1. St. Augustine wasn't established as the first colony in Florida until 1565 when Pedro Menéndez de Avilés, a Spanish admiral and explorer, made it the first successful settlement in Florida. In a letter dated April 2, 1579, he wrote "there are the beginning to be many of the fruits of Spain, such as figs, pomegranates, oranges, grapes in great quantity..." It is highly likely that sour oranges, sweet oranges, and perhaps lemons, limes and citrons were introduced sometime around this period2. The St. Johns River Watershed Basin covers an area of nearly 9,000 square miles (14% of all of modern-day Florida). The Timucuan Indians named the St. Johns River Wekiva, or river of lakes, because there are so many lakes (nearly 3,500!) found in the Watershed. It is highly likely that the Timucuans carried the various oranges from St. Augustine and dropped seeds where the fruits were consumed throughout most of their 35 chiefdoms throughout northern Florida and probably into southern Georgia.

Several centuries later in the spring of 1774, William Bartram, a naturalist from Kingsessing, Pennsylvania, traveled inland from the St. Johns River where he regularly came across oranges growing wild and carefully tended groves maintained by Indians throughout the watershed3.

While many wild groves flourished in Florida in the 1600 and 1700s, commercial development of significant proportions of oranges did not begin until Spain's cession of the territory in 1821. The sour orange was hardy and resistant to disease and around 1830 was first used as stock to graft more commercially valuable citrus fruits. With the railways being established in the 1870s providing higher-speed transport from Florida to the northern markets, and northerners were happy to eat these Florida grown sweet-tart treats instead of the more expensive European imports. The Florida orange industry survived a series of devastating freezes in 1894-1895 that saw its production drop from millions of crates shipped per year to just 175,000. This, along with more rail lines further south pushed the commercial orange industry deeper into southern Florida where frost was less likely4.

Between the years of World War I and World War II oranges ceased being considered a luxury item and by 1952-53 Florida's 331,100 acres of orange groves were producing more than 60% of all the oranges produced in the United States5. Oranges are now the second-most consumed fruit in the U.S., coming in only behind apples.


 

Florida Orange Cultivation

The types of Florida oranges used in dried orange peels depends on the time of year. During the winter, the oranges used are Navel and sub-varieties of that orange. During the summer, it's Valencia and sub-varieties of that kind of orange. These are all sweet oranges with a lot of flavor in their peel.

A commercially grown citrus tree usually consists of two parts: the scion and the rootstock. The scion is the above-ground portion of the tree and comprises the main trunk, limbs, leaves, and fruit. The rootstock, or stock, is the portion of the tree that consists of the lower trunk and the root system of the tree. Rootstocks are usually grown from seeds but can also be grown from cuttings or tissue culture. The scion is joined to the rootstock via a process called grafting, or budding6.

Choosing the right rootstock and scion combination is critical for Florida citrus farmers to achieve maximum economic returns. The most common rootstock for sweet orange scions is sour orange as they tolerate the widest range of soil types and growing conditions. Trees are spaced based on the expected size of the tree and life span of the grove. For smaller trees in-row spacing of 5-7 feet is most common, average size trees have a recommended spacing of 8-12 feet, while larger trees need 12-15 feet. Field trials involving different scion/rootstock combinations that include new releases are under constant evaluation to produce maximum yields and quality7.

Orange trees are a self-pollinating plant, so they don't need bees or human intervention to produce fruits. They are best and strongest when they are grown from a graft, as they tend to have a shorter productive lifespan when they are grown from an orange seed. If grown from a seed, the trees will not bear fruit until they are about 15 years old. Trees can remain productive for more than 50 years if properly cared for. They don't need a lot of maintenance and go through a phase called the "June drop" where they naturally release some of their immature fruits to give more resources to the fruits that are doing better8. Water is a limiting factor in Florida citrus production during the majority of the year, in Florida, the major portion of rainfall occurs from June through September, but rainfall is usually scarce from February to May. The latter period coincides with the critical stages of leaf expansion, flowering, fruit set, and fruit enlargement, and additional irrigation is necessary to reduce the negative effects of water stress9. Overwatering leads to the fruit produced having a weaker flavor, so it is best to maintain the proper amount of water for the trees. Any fruit produced should be picked by hand or removed with shears. Improper harvesting can be damaging to the branches and thus the overall long term productivity of the trees.

Today, orange farmers are facing a potentially devastating crisis. Citrus greening disease is a threat to the Florida citrus industry. Citrus greening, also called Huanglongbing (HLB), or yellow dragon disease, is one of the more serious diseases of citrus. This bacterial disease is thought to have originated in China in the early 1900s. The disease is primarily spread by two species of psyllid insects. The Asian strain, Candidatus Liberibacter asiaticus, was found in Florida in early September 2005. Citrus greening drops the average productive lifespan of citrus trees from 50 or more years to 15 or less10. Florida’s Department of Citrus calls this “one of the most destructive foreign plant diseases imaginable” and have stated that it “has decimated the state’s iconic industry”. Tropicana has partnered with the University of Florida to create experimental groves of disease-tolerant orange varieties. Bayer's crop science division has collaborated with Minute Maid in developing an anti-bacterial agent to fight citrus greening. Florida’s Department of Citrus reported in 2019 an increase in the amount of fruit boxed during the previous several years as a sign that the industry was slowly rebounding11.


 

Where are Dried Orange Peels From

Our Dried Orange Peel comes from oranges grown in Florida.


 

IngredientsFlorida Oranges
Also CalledDried orange zest or dehydrated orange peel
Recommended UsesUse in vermouths, Belgian witbiers, saisons, chutneys, pies, salsas, and sauces
Flavor ProfileHighly fragrant and has a lovely, potent citrus flavor
Oil Content2.5%
Botanical NameCitrus x sinensis
CuisineChinese, Japanese, Mediterranean, and Southeast Asian
How To StoreAirtight container in a cool, dark place
Shelf Life1-2 years
Country of OriginUSA
Dietary PreferencesGluten Free, Non-GMO

 

 

Hungry for More Information

Craft Brewers Favorite Beer Spices
Volatile Oils of Spices
Flavor Characteristics of Spices
Asian Spices and Seasonings

 

 

References

1 Milanich, J. T. (2018). Florida Indians and the Invasion from Europe. Amsterdam University Press.

2, 4 Crist, R. E. (1955). The Citrus Industry in Florida . The American Journal of Economics and Sociology, 15(1), 1–12.

3 Porter, C. M. (1991). William Bartram’s Travels in the Indian Nations. The Florida Historical Quarterly, 70(4), 434–450.

5 USDA. (1954, February). Florida Citrus Fruit Annual Summary-1953. USDA.Gov. Retrieved December 12, 2021.

6 Albrecht, U., Williamson, J. G., & Zekri, M. (2021, April 8). Citrus Propagation. University of Florida IFAS Extension. Retrieved December 29, 2021.

7 Albrecht, U., Alferez, F., & Zekri, M. (2021, August 16). 2021–2022 Florida Citrus Production Guide: Rootstock and Scion Selection. University of Florida IFAS Extension. Retrieved December 29, 2021.

8 Callies, T. (2020, June 5). Fruit Drop of Citrus in Summer Months. Citrus Industry Magazine. Retrieved December 29, 2021.

9 Kadyampakeni, D., Morgan, K. T., Zekri, M., Ferrarezi, R. S., Schumann, A. W., Guzman, S., & Obreza, T. A. (2021). 2021–2022 Florida Citrus Production Guide: Irrigation Management of Citrus Trees. EDIS.

10 DISASTER ASSISTANCE Tree Assistance Program-Florida Citrus Greening. (2021, April). USDA. Retrieved December 29, 2021.

11 Fears, D. (2019, November 9). The end of Florida orange juice? A lethal disease is devastating the state’s citrus industry . Washington Post. Retrieved December 29, 2021.
 

 

Nutrition Facts

Serving Size1 tsp

Amount Per Serving

Calories6

% Daily Value*

Total Fat0g0%

Saturated Fat0g0%

Trans Fat0g

Polyunsaturated Fat0g

Monounsaturated Fat0g

Cholesterol0mg0%

Sodium0.2mg0%

Total Carbohydrate1.4g1%

Dietary Fiber1.2g5%

Total Sugars0.1g

Added Sugars0g0%

Sugar Alcohol0.0g

Protein0.1g0%

Vitamin D0mcg0%

Calcium8mg1%

Iron0mg0%

Potassium12mg0%

*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.

4.5 out of 5
28 total ratings.

David B. (Verified buyer) 08/23/2021
Excellent quality, room, and flavor Was able to make a wonderful spice mix for my burgers

Maria L. (Verified buyer) 08/12/2021
Not use in the feature I don´t liked this peel. No taste, no smell. Bad product.

Kathy B. (Verified buyer) 02/25/2021
Just oranges Very good for the price. It's better than having to zest all the oranges by hand. Smells, like oranges, flavor is excellent,and it really looks like orange peel. Highly recommend this product.

susan y. (Verified buyer) 11/09/2020
I'd give the citrus peels I'd give the citrus peels 5 stars and the service 10 stars!

John F. (Verified buyer) 09/12/2020
This product is way better This product is way better be than regular orange peel for making traditional Belgian beer styles!

Teresa D. (Verified buyer) 08/01/2020
The zest is lovely... will The zest is lovely... will be ordering more in the future....

Greg B. (Verified buyer) 06/07/2020
Smell and flavor is incredible The orange in this product is amazing!

Cynthia L. (Verified buyer) 05/14/2020
Smells so good The best zest out there. Like having a dozen just peeled oranges under your nose. used in French toast, pancakes, lemon pound cake, even a cup of tea. Just wonderful!

Danette H. (Verified buyer) 02/13/2020
Florida oranges... yum! Delicious flavor. I use the zest in teas and smoothies. Excellent taste, vitamin packed. Z-best!

rj g. (Verified buyer) 12/27/2019
“Great blending addition” The Florida orange peel was a great addition to my rosemary-based meat rub pepper blend. Highly recommend.
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