Minced Orange Peel
This Californian product is the ultimate time and mess saver when it comes to baking. Only the very outer part of the orange peel is used, discarding the white layer or pith that lies underneath. The peel is then minced and dried to capture all of the essential oils which possess that highly fragrant and potent citrus flavor.
You can use this product as-is or re-hydrated for the same great flavor. When using in its dehydrated form, substitute 1/3 of the amount of fresh orange peel needed. To re-hydrate, add three parts water to one part dehydrated peel and let stand 15 to 20 minutes. Try using in deserts such as biscotti, scones, cheesecakes, cookies, breads, cakes and pies.
Flavor of Minced Orange Peel
This dried zest is bright and citrusy with bitter notes and pairs well with honey, cocoa, coriander, and cumin.
Uses of Minced Orange Peel
Try in scones, cookies, breads, cakes and pies. When substituting for fresh zest, use 1/3 of the amount specified. Reconstitute by soaking in warm water for 15 to 20 minutes.
Minced Orange Peel Recipe
For 3-4 T of mix: Blend 1 T cracked fennel seeds with 2 t orange peel and kosher salt, 1 t lemon peel, thyme, and dried onion, 1/4 t pepper and dried garlic, and 1/8 t chile pepper flakes