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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dark place, it can last for 1 to 2 years, though its aroma may fade over time.
An airtight glass jar kept in a pantry or cupboard is ideal. Avoid plastic bags which may allow the essential oils to escape.
Yes, you can freeze it to extend its shelf life even further, but ensure it is completely dry and sealed to prevent freezer burn.
Look for pieces with a vibrant orange color and a strong, sharp citrus scent. Avoid pieces that look dull, brown, or have no aroma.
Fresh orange zest is the best substitute (use 1/3 the amount of dried). Dried lemon peel or a drop of orange extract can also work.
If using whole pieces in a sauce, rinse them briefly. If the recipe calls for it to be integrated, soak in hot water until soft, then mince.
The white pith can be bitter. High-quality culinary dried peel usually has most of the pith removed, but it still retains a pleasant, complex bitterness.
It is widely used in Chinese cuisine (like Orange Chicken), marmalades, herbal teas, spice blends, and holiday baking.
Chen Pi is specifically sun-dried tangerine peel that has been aged. While similar, Chen Pi has a more fermented, earthy profile than standard dried orange peel.
dried orange peel is a versatile ingredient found in cuisines around the world. With 283 calories per 100g and 6 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, by peeling organic oranges (avoiding the white pith) and air-drying them or using a dehydrator at a low temperature.