Ground lemon peel
The origin of the ground lemon peel
Lemon is the fruit of the lemon tree from the tropical-subtropical regions of India, but it can also be grown in warmer temperate zones by providing the conditions for overwintering. Lemon peel can contain up to ten times as many vitamins as lemon juice, however, these vitamins degrade over time when exposed to heat and light. Lemon zest is also high in pectin and calcium. Drying and then grinding the lemon peel is an excellent way to preserve its special ingredients, essential oils and active ingredients of the lemon zest in the long run. The ground lemon peel produced this way is very widely used.
What foods can a ground lemon peel be used for?
Grated lemon peel is a widely known and well-used ingredient, however, it quickly loses both aroma and flavour, and vitamins quickly degrade by light and oxygen. However, lemon peel, dried under special conditions and then ground, preserve these active ingredients.
- The essential oils and flavours of ground lemon peel combine in a pleasant harmony with a wide variety of spices.
- Thanks to this, ground lemon peel is an excellent ingredient not only in flavouring sweet desserts, fruit soups, cakes, but also roasts, steaks, vegetable-based one-course meals, fish dishes and salad mixes.
- It can be used to flavour cake and meat fillings, great with poppy and nut fillings as well as chestnuts or curd, apples, pears and plums.
- Lemon peel can be added to Mediterranean herbs to bring out a special aroma, oregano, rosemary and basil also match with its taste, and can be combined well with dishes flavoured with tarragon, turmeric, saffron or safflower, whether they are fish dishes, types of curry dishes or sweet and sour sauces.
Store in a cool, dry place, away from sunlight.