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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]
The Valencia orange is a sweet orange cultivar named after the famed oranges in Valencia, Spain. It was first hybridized by pioneer American agronomist and land developer William Wolfskill in the mid-19th century on his farm in Santa Ana , southern California , United States, North America.
In 2011 the recipe was changed removing the Makrut lime leaves. The new recipe focuses more on orange and lemon peel to add the citrus flavors. In 2013 the beer was changed to "Valencia Grove Amber", an amber ale brewed with Valencia orange peel, roasted malts and a touch of wheat. [citation needed]
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.
Succade is the candied peel of any of the citrus species, especially from the citron or Citrus medica which is distinct with its extra-thick peel; in addition, the taste of the inner rind of the citron is less bitter than those of the other citrus. [1]
The Midknight Valencia orange is a South African variety of the Valencia orange. Its exact origin is unknown, however, around 1927, this variety was first noticed, growing among Valencia orange trees in an orchard at Addo, Eastern Cape , South Africa by A.P. Knight whom the orange was later named after.