Orange Peel

Orange peel – the dried aroma of ripe oranges

Ground orange peel with the fine, fruity-bitter 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 sauces. In hot drinks such as mulled wine, punch or tea it also tastes excellent.

Important: store cool, dry and dark, then the aroma keeps for several months.

Recipe: Chinese orange duck

Marinate duck legs with soy sauce, honey, ginger and 1 tsp orange peel, then roast golden brown in the oven at 180 °C. Serve with rice and pak choi.

At a glance

• Dried, ground orange peel with a fruity-bitter aroma
• A classic of Chinese cooking
• Also for marinades, sauces and hot drinks
• Without flavour enhancers and additives

Goes well with

Complement the orange peel with our Curry Mumbai for Asian curries or the Sieben for a braising base.

Frequently Asked Questions

How do I dose the orange peel?
1 to 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.

Does orange peel taste bitter?
It brings a fine fruity bitter note that gives braised dishes and hot drinks depth.

How do I store orange peel?
Cool, dry and dark, then it keeps for several months.