Orange Peel
Dried orange peel punches harder than fresh zest, with a concentrated bittersweet flavor that makes teas brighter, spice blends warmer, and baked goods more interesting.
What It Is
This is the dried outer rind of the sweet orange, cut into pieces and ready to steep or grind. The drying process deepens the flavor, pulling out the aromatic oils and leaving behind something more complex than the fresh fruit: fragrant, a little bitter at the edges, and unmistakably citrusy.
Orange peel has been used for centuries in spice blends, mulled wines, and herbal teas across European, Middle Eastern, and North African cooking. It pairs naturally with warm spices like cinnamon, clove, and star anise, which is why you find it in so many chai blends and holiday recipes.
What To Do
To brew a tea, add a tablespoon of peel to a cup of boiling water and steep for ten minutes. The flavor is strong, so start there and adjust. You can also grind dried peel in a spice grinder to make your own orange zest powder. Use it anywhere a recipe calls for zest, in muffins, cookies, sauces, or salad dressings.
Toss a few pieces into a pot of mulled cider or wine. Add some to a homemade spice rub for chicken or pork. Store in an airtight container away from light and heat, and it will hold its flavor for about a year.
