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Dried Lemon Peel
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.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 maxima. 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 it. 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 the fruit and the plant spread, producing more fruit, so it lost its association with the wealthy relatively quickly.
Lemon first made its way to the United States in the 15th century. 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 frozen lemon concentrate. This market boomed alongside the renewed orange fruit market and orange juice concentrate market.
Lemon Cultivation
Lemon trees need rich, well-draining, loamy soil and should be planted in an area that gets full sun light for at least six to eight hours a day. 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.Budding onto sour orange or grapefruit 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.
There are two primary reasons for grafting lemon trees instead of growing from seed. Seed grown trees tend to have a shorter life span due to the higher likelihood of root rot. Seed grown trees also take longer to bear fruit (7-10 years) while grafted grown trees typically bear fruit in as little as 2-3 years.
Lemon trees average around 20 feet in height but trees have been known to reach 45 feet tall. The trees have an average lifespan of over 50 years and with ideal care and disease prevention can live and bear fruit for more than 100 years. They produce fruit year-round, being harvested from 6 to 10 times a year. 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 the United States lemon production is led by California (45,000 acres of lemon trees) followed by Arizona (13,500 acres) and Florida (less than 600 acres).
Where Are Dried Lemon Peels From
Depending on the time of year and availability they are from lemons grown in either California or Florida.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.| Ingredients | Lemon Peel |
| Also Called | Lemon zest, lemon zest seasoning, or lemon peel spice |
| Recommended Uses | se in fresh berry fillings, creamy frostings, custards, dried fruit compotes, and in marmalades, marinades, salad dressings, seasoning blends and teas |
| Flavor Profile | A tart, puckery citrus tang |
| Oil Content | 1.5% - 2.5% |
| Botanical Name | Citrus li,on |
| Cuisine | African, Asian, Caribbean, Indian, Mediterranean, and Middle Eastern |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 1-2 years |
| Country of Origin | USA |
| Dietary Preferences | Gluten Free, Kosher, Non-GMO |
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