Orange Peel
The orange peel has the delicate aroma of very ripe oranges.
- Fruity, bitter, aromatic
- Wok dishes, braised roast, marinade
- Tip from the Gewürzamt: sweat in hot oil
- Extra tip: also in cocktails
- Without flavour enhancers and additives
You will receive 39 enjoyment points
Inhalt: 55 grams
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Free shipping from 49 €
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Manufactured in Klingenberg am Main
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Free from additives
Orange peel — the dried aroma of ripe oranges
Orange peel has the fine aroma of very ripe oranges. A classic of Chinese cooking, versatile also in marinades, dips and sauces.
How to use
Indispensable in many Chinese dishes, for example with fried pork or duck. Also as a seasoning in marinades, dips, salad dressing or in sauces. In hot drinks such as mulled wine, punch or tea it also tastes excellent.
Recipe: Chinese orange duck
Marinate duck legs with soy sauce, honey, ginger and 1 tbsp orange peel, roast golden brown in the oven at 180 °C. Serve with rice and pak choi.
Goes well with
Complement the orange peel with our Curry Mumbai for Asian curries or the Sieben for a braising base.
FAQ
How do I dose the orange peel?
1–2 tsp per dish are usually enough; sweating it briefly in hot oil releases the aroma.
Where is orange peel traditionally used?
In Chinese cooking for braised and wok dishes, in French classics for braised roasts and in mixology.
How to store?
Cool, dry and dark — then it keeps for several months.
At a glance
- Dried orange peel with a fruity-bitter aroma
- A classic of Chinese cooking
- Also for marinades, sauces and hot drinks
- Without flavour enhancers and additives
