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We all know that oranges are great for our health, but what you might not realize, is that their peels are useful, too. So, before you throw them away, here are a bunch of ways to put them to use ...
The wild orange is an Australian native plant found in dry inland areas of Australia. Its scientific name is Capparis mitchellii . It is not related to oranges , nor to the Osage-orange which is known as "wild orange" in North America , but to capers .
A large piece of citrus peel, called a "twist", is often used to garnish cocktails. The fleshy white part of the peel, bitter when raw in most species, is used as succade or is prepared with sugar to make marmalade or fruit soup. The peel can also be candied, or dried to produce a seasoning (e.g. chenpi).
Chenpi, chen pi, or chimpi is sun-dried mandarin orange peel used as a traditional seasoning in Chinese cooking and traditional medicine. It is aged by storing them dry. The taste is first slightly sweet, but the aftertaste is pungent and bitter. According to Chinese herbology, its attribute is warm. Chenpi has a common name, 'ju pi' or ...
You can use spirals of orange peel or orange slices with the skin on to garnish your favorite beverage. Orange marmalade contains orange peel and you can buy or make candied orange peels for a ...
Bixa orellana, also known as achiote, is a shrub or small tree native to Central America. [3] [4] Bixa orellana is grown in many countries worldwide.[3]The plant is best known as the source of annatto, a natural orange-red condiment (also called achiote or bijol) obtained from the waxy arils that cover its seeds.
Maclura pomifera, commonly known as the Osage orange (/ ˈ oʊ s eɪ dʒ / OH-sayj), is a small deciduous tree or large shrub, native to the south-central United States. It typically grows about 8 to 15 metres (30–50 ft) tall.
Orange blossom essence is an important component in the making of perfume. Orange blossom petals can also be made into a delicately citrus-scented counterpart to rosewater, known as "orange blossom water" or "orange flower water". It is a common ingredient in French and Middle Eastern cuisines, especially in desserts and baked goods.
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