Minced Lemon Peel
Our lemon peel or lemon zest contains a high percentage of essential oils which produces amazing flavor. The lemon peel is carefully removed, discarding any white pith that may lie beneath, and quickly dried to preserve the flavor. If using dried lemon peel in place of fresh lemon zest, use 1/3 of what the recipe calls for as it is three times stronger than fresh.
Once mainly used in baking, because of its high oil content lemon peel is now commonly used in recipes containing seafood, chicken, pork, vegetables, rice, marinades and dressings. Reconstitute if necessary by soaking in water for 15 to 20 minutes to produce a fresh lemon flavor.
Flavor of Minced Lemon Peel
This dried zest is bright and citrusy with bitter notes and pairs well with cloves, pepper, mint, and garlic.
Uses of Minced Lemon Peel
Try with seafood, chicken, rice, marinades, and dressings. When substituting for fresh zest, use 1/3 of the amount specified. Reconstitute by soaking in warm water for 15 to 20 minutes.
Minced Lemon Peel Recipe
For 4-5 T of mix: Blend 1 T lemon peel, thyme, and oregano with 2 t basil, 1 t rosemary, and 1/2 t cracked fennel seeds