It was the Arabs who, around the year 1000 and through their conquests, introduced the cultivation of oranges in southern Europe. Today, in our regions, the orange is probably the fruit most consumed with the apple. But it is not only the pulp that is used. The peel is just as well, but in its dehydrated form, a form that lends itself to multiple uses. Just like its cousin the bitter orange, for example, it is found a lot in the beer industry, sometimes in combination with coriander seed, both of which give off citrus notes, and also in cooking in beef stews, among other things.

Are you a fan of punch or mulled wine? Here too it is useful. A few peels or rinds, which you will then remove, in your mixture, and there you have the sweetness of the fruit that tickles your taste buds.