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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 ...
A pure citron of any kind has a large portion of albedo, which is important for the production of succade Location of mesocarp or albedo in a sweet orange. While the word Succade was widely used in German, [11] today it is usually called Zitronat. The French call it fruit glacé or fruit confit, and is also known as candied fruit or ...
Limonene (/ ˈ l ɪ m ə n ˌ iː n /) is a colorless liquid aliphatic hydrocarbon classified as a cyclic monoterpene, and is the major component in the essential oil of citrus fruit peels. [1]
Citrus × sinensis (sometimes written Citrus sinensis), a hybrid between pomelo (Citrus maxima) and mandarin (Citrus reticulata), also known as the sweet oranges, is a commonly cultivated species of orange that includes Valencia oranges, blood oranges and navel oranges.
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Zesting an orange. Zest [1] is a food ingredient that is prepared by scraping or cutting from the rind of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor to many different types of food. In terms of fruit anatomy, the zest is obtained from the flavedo which is also called zest. [2]
Peel, also known as rind or skin, is the outer protective layer of a fruit or vegetable which can be peeled off. The rind is usually the botanical exocarp , but the term exocarp also includes the hard cases of nuts , which are not named peels since they are not peeled off by hand or peeler, but rather shells because of their hardness.
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