Dried Orange Peel
Dried Orange Peel
Dried Orange Peel, Citrus x sinensis, is also referred to as dried orange rind, dried orange zest, or dehydrated orange peel.
Orange Peel has an essential oil content of 2.0 - 2.5%.
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.
Oranges are one of the earliest citrus fruits grown in the United States.
Flavor Profile
Dried Orange Peel is highly fragrant and has a potent citrus flavor.
How to Use
Orange Peel is a great way to add fruit flavor to sweet and savory food. 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.
This is a staple ingredient with our craft brewers to flavor Witbiers or Saisons and with our craft distillers in making vermouths.
To rehydrate Dried Orange Peel, add three parts of liquid to one part of peel and let it sit for at least 15 minutes.
When combined with other spices, Dried Orange Peel pairs nicely with mint, bay leaves, parsley, thyme, sage, and rosemary.
Add this as a secret ingredient in cherry pie filling for a surprising hint of tang. Stir zest into a pound cake or tabbouleh salad. Make homemade cranberry sauce with orange peel or turn it savory and make homemade cranberry-orange chutney. Add to pancakes or mulled wine.
Make a savory fruit salsa with 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. Make a sauce for browned tempeh with orange peel and soy sauce.
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.
| Ingredients | Oranges |
| Also Called | Dried orange zest or dehydrated orange peel |
| Recommended Uses | Use in vermouths, Belgian witbiers, Saisons, chutneys, pies, salsas, and sauces |
| Flavor Profile | Highly fragrant and has a lovely, potent citrus flavor |
| Oil Content | 2.0 - 2.5% |
| Botanical Name | Citrus x sinensis |
| Cuisine | Chinese, Japanese, Mediterranean, and Southeast Asian |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 1-2 years |
| Country of Origin | USA |
| Dietary Preferences | Gluten-Free, Non-GMO |
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.
