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Make the Most of Dried Lemon, Lime and Orange Peel

Make the Most of Dried Lemon, Lime and Orange Peel

I’m sure that I’m not the first one to tell you that most times using fresh beats anything dried when it comes to cooking, and this is particularly true when it comes to dried herbs and various citrus zests. When you need just a pinch or two of basil, using a top quality dried basil is certainly more economical while still being a pretty darn good substitute for fresh basil.

The same is true when it comes to using dried lemon, orange or lime peel. While not as potent as when you zest them yourself, these are also super handy to keep in any well stocked spice cabinet. I love using dried zest in blends at Spices Inc, whether it’s some lime zest in our Adobo Lime Rub, some lemon zest in our Flippin’ The Bird or some orange zest in our Cuban inspired Mojo Seasoning.

I truly have the best job in the world where I get to test out these amazing blends in our own kitchen while they’re still in the development stage and I’ve discovered a few things to bring the flavor out even more.

We always keep some fresh lemon, lime and oranges on hand, so that when we’re seasoning any dish that is using one of our blends with a dried zest as one of the ingredients, we give it a few squeezes of the fresh fruit. When the fresh lemon, orange or lime juice is combined with the dried peel it really brings the zest flavor roaring back to life.

We’ve also had some success with enhancing the flavor intensity of the various zests by using a top quality infused olive oil (i.e. Blood Orange, Persian Lime and Lemon Herb). If you’ve never tried either of these techniques before I highly recommend them and I can practically guarantee you’ll be blown away.

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