Orange Peel Powder (Citrus sinensis) is often used in culinary creations (especially jams and chutneys) to add or enhance flavour or add flavour but is also used in many cosmetic preparations. Not to be confused with the outer “zest” of the rind, this is the entire peel ground to a fine powder. The powder tends to disappear when used in cooking or in baking leaving its characteristic flavour behind it.
Culinary and Medicinal Uses for Orange Peel Powder:-
It is also used extensively in Middle Eastern chutneys as a souring agent and can be used instead of Tamarind or Mango Powder (Amchoor) if they prove difficult to obtain.
Ancient Chinese medicine used Orange Peel Powder as a treatment for colic and today it is often added to drinks to add a fruity fizziness. It is used to add flavour to tea, herbal or otherwise as well as its diverse and distinctive vitamin content.
In Africa, to this day, Orange Peel is used to treat colic and dyspesia, and in India, Orange Peel is used to treat upset stomach and indigestion.
It is often used in cosmetic preparations and is a very gentle “scrub” agent in soap.
Constituents of Orange Peel Powder:-
Orange Peel contains Vitamin C, Vitamin B1, Choline, Folic Acid, over 60 known flavonoids, d-limonene, alpha-carotene, beta-carotene, aldehydes, numerous minerals and vitamins.