North Mountain Supply Dried Citrus Peel - 1 Pound - Organic Lemon
- North Mountain Supply Bulk Dried Organic Lemon Peel
- The organic lemons used to make our dried lemon peel are grown in California
- Frequently called for in baking and dessert recipes such as cakes, candy, chocolates, cookies, pies and puddings, but now is just as likely to be found in recipes for chicken, dressings, marinades, rice, seafood, seasoning blends and vegetables
- Lemon Peel is also used in the making of condiments including lemon pickle, chutney and marmalade
- Lemon Peel can also be used in cocktails and alcohol infusion, such as beer
Lemon peel, Citrus limon, is from the family Rutaceae (citrus family) and they’re related to oranges, limes and grapefruits. Organic lemon peel is the zest from dehydrated lemons -- this is the outer portion (or skin) of the lemon with the white membrane or pith removed. It's also the portion of the fruit that contains the highest oil content and provides the most flavor. We've found our citrus zests to be some of our most loved and hated aromatics. These are very popular with many of our large and small brewers, while more than a few of our bakers don't feel that they come anywhere close to fresh zests. We've had many customers and food manufactures contact us hoping that these dried citrus zests would be a shortcut in zesting the fresh fruits for baking applications. We do not feel that this is where this product shines. It seems to do much better when used in very long rehydration applications (which is why it’s so popular with our brewers). The organic lemons used to make our dried lemon peel are grown in California. Lemons are called laymun (Arabic), meng (Mandarin), citron (French), zitrone (German), neemboo (Hindi), remon (Japanese), limao (Portuguese), limon (Russian) and limon (Spanish). It may also be called lemon peel, lemon zest or dried lemon. Dried citrus zests, whether we’re talking orange, lemon, lime or grapefruit, are not a pour out of the bag replacement for a freshly zested piece of citrus. But, when used properly, you can bring the volatile and aromatic oils found in the skin of the fruit back to life and elevate numerous recipes. When combined with a bit of liquid, you’ll instantly recognize the floral and tangy aroma of grapefruit, as well as the sophisticated bitter flavor this fruit is known for. The dried peel retains much the citrus flavor profile which compliments beers hopped with a citrus character. We’ve also heard that citrus peel works well in IPAs and Saisons.