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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 ...
For use as a cocktail garnish, zest often is cut in a long spiral called a twist. Cocktails featuring a twist include Dry Martini and Horse's Neck. For maximum flavor and aroma, as in mulled wine, zest is simply cut from the fruit with a knife. Medicinally, lemon peels can allegedly serve as an exfoliate and be used to treat calluses. [5]
Fresh citrus contains oils that can make peels more resistant to composting, but pre-drying the peels and breaking them into small pieces makes them easier to compost. Place peels in the center of ...
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).
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 ...
In a blender or food processor, grind the orange peel and pulp (yep, all of it), raisins and 1/3 cup walnuts. Set aside. Add the flour to a large bowl, then add the remaining cake ingredients.
Succade is the candied peel of any of the citrus species, especially from the citron or Citrus medica which is distinct with its extra-thick peel; in addition, the taste of the inner rind of the citron is less bitter than those of the other citrus. [1]
Simply wash the peels, spread them out on a metal baking sheet, and bake at 250 degrees until dried and crisp to the touch. (If you want two distinctly different powders, make sure you keep the ...