Citrus Peel

Citrus peel is the aromatic outer rind of citrus fruits, typically dried and cut into strips or granules. It delivers bright, zesty bitterness and a perfumed oiliness that blooms when heated or steeped. Cooks use it to infuse syrups and teas, blend into spice rubs, enrich baked goods, and fortify marinades or pickling blends. Common retail forms include dried strips, granulated peel, and ground powders.

Culinary use of dried citrus peel developed across the Mediterranean, Middle East, and East Asia, where orange and tangerine peels flavor stews, braises, and desserts. European bakeries popularized candied peel for holiday breads and pastries, while Chinese kitchens employ aged tangerine peel (chenpi) for depth and aroma. Traditional processing removes bitter pith before sun-drying or low-heat dehydration.