Cáscaras culinarias

Culinary peels are dried citrus and fruit skins used in cooking and infusions. The range includes dried orange peel, lemon peel and bitter orange peel, cut and dried to hold their aromatic oils.

Citrus peel carries a concentrated, fragrant flavour with a mild bitterness from the pith. Orange peel is sweet and warm, lemon peel is bright and sharp, and bitter orange leans tart and aromatic. They are a familiar note in baking, marmalades, spice blends, braises and mulled drinks, and they steep well as an infusion on their own or added to tea.

Use them by adding a small piece to a simmering dish, grinding them into a spice mix, or steeping in hot water for a few minutes. A little goes a long way. Store dried peel in an airtight jar away from light and heat so it keeps its aroma.

Frequently asked questions

What are culinary peels used for?

Dried citrus peel is used in baking, marmalades, spice blends, braises, mulled drinks and infusions.

How do I brew peel as a tea?

Steep a small amount in just-boiled water for five to ten minutes, then strain. It can be brewed alone or added to tea.

What is the difference between orange and bitter orange peel?

Sweet orange peel is warm and sweet, while bitter orange peel is more tart and aromatic.

How should I store dried peel?

Keep it in an airtight container away from light and heat to preserve the aromatic oils.