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Also known as: orange rind, orange peel, raw orange peel
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Crispy, bite-sized chicken pieces tossed in a glossy, tangy, and sweet orange sauce with a hint of spice. This popular Chinese-American takeout classic is surprisingly easy to make at home and is perfect served over steamed rice.
A refreshing, hazy Belgian-style wheat ale with bright notes of orange peel and coriander. This classic, unfiltered summer beer is surprisingly straightforward to brew at home.
Yes, orange peel is edible and highly nutritious, though it has a tough texture and bitter flavor when raw.
Fresh peel should be kept in an airtight container in the fridge for a week or frozen for longer storage.
Lemon peel, lime peel, or a few drops of orange extract can be used as substitutes in most recipes.
Only use the outermost colored layer (the zest) and avoid the white pith, which contains the bitterness.
Yes, but use about one-third the amount of dried peel as you would fresh, as the flavor is more concentrated.
Yes, organic is recommended because pesticides are often concentrated on the surface of the peel.
It is commonly used in baking, marinades, teas, candied treats, and as a garnish for cocktails.
Some Vitamin C is lost during the drying process, but most minerals and fiber remain intact.
Scrub the orange under warm running water with a vegetable brush to remove wax and surface impurities.
orange peel is a versatile ingredient found in cuisines around the world. With 97 calories per 100g and 1.5 grams of protein, it's a nutritious addition to many dishes.
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