Orange peel, grated (0,5-1,5 mm)
Origin of oranges, natural habitat
The orange, native to tropical-subtropical regions, is the fruit of a citrus tree, the zest when raw, grated and dried, and ground, is a well-known ingredient, mainly in sweet desserts and fruit soups. The grated orange peel is obtained from the outer thin layer of the orange peel, also known as zest.
What foods can grated orange peel be used for?
The grated orange peel contains essential oils, orange acid and bitter substances, and has a very characteristic taste and aroma, and can be used independently and as a raw material for spice mixtures.
- Typically, it is widely used in liqueur production, confectionery, and canning.
- The grated orange zest, along with chili powder, white and black sesame seeds, mustard seeds, white poppy seeds, nori seaweed and Japanese pepper, is one of the ingredients in the Far Eastern Seven Spice Blend. In some regions orange peel is replaced by tamarind.
- Its strong-tasting essential oil in orange peel gives a pungent aroma to the dishes, not only in the Mediterranean region, but also in Japanese cuisine where it is used to make fish dishes and spicy sauces and dips.
- The grated version of the orange zest can also be used along with Japanese pepper and cayenne pepper, or using it on its own gives a pleasant pungent taste as well.
- Unlike raw grated orange peel, the grated, dried version of orange peel does not require pre-soaking to remove bitter substances and is therefore economical and less time consuming.
- Apart from its use in cooking, it can be combined creatively with other spices, such as ginger, cinnamon, white cardamom, cloves, allspice, vanilla, to prepare various alcoholic and non-alcoholic beverages, soft drinks, cocktails and punch.
- In addition to sweet foods and cakes, it is a condiment that can even be used to flavour salty cakes, pastries and pasta.
Store in a cool, dry place, away from sunlight.
