Does anyone have any ideas?
I came across a marvelous spice resource and scooped up a bottle of this stuff before taking the time to think about what I could do with it.
It's not ground, but in small minced pieces.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Sprinkle on fish.Sprinkle on salad.Sprinkle on humus.Sprinkle on shrimp cocktail.Sprinkle on fresh malpeque oysters.Sprinkle on roasted beets with sea salt.Sprinkle on vodka.Sprinkle on anything!Sounds like a good thing to have.
is that strange if the product isn't hydrated? I've never used anything like this before!
I usually dry some leftover organic orange peels, minced like your lemon peel and I do agree that it doesn't really impart too much flavour when simply sprinkled on top of stuff.
I use it as is in braises and fruit compotes (added at the end of the cooking time); for baking purposes I grind it up: using mortar and pestle with a bit of salt or sugar as an abrasive works ok for small quantities. A (very clean!) coffee or spice grinder (or food processor for bigger batches) however produces a truly spectacular, intensely orange-coloured, fragrant powder, which is perfect for sprinkling on all the things mentioned above (I totally agree with the "sprinkle on anything!" part).
Please enter a valid email address.
Well played. You deserve a cookie.
From the bacon, egg, and cheese to the egg bhurji.
Around the World in 10 Breakfast Sandwiches
Pickle Anything at a Moment's Notice
A Guide to Cheese Rinds
All About Cooking with Fire
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.