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The Hidden Table · 2026-09-09
Seville orange peel
Bitter-orange peel combines aromatic outer zest with a white pith that can be strongly bitter. Zest and whole peel are different ingredients in a recipe.
Caribbean uses
The zest can perfume syrups, desserts and marinades; whole peel can be prepared as a sweet after suitable treatment. Use zest sparingly with cacao or warm spices.
Preparation and storage
Wash fruit intended for culinary zest. Remove only the colored surface for the syrup below, avoiding the bitter white pith.
Recipe
Seville orange peel: small fruit-dessert syrup
About 150–250 ml
Ingredients
- 3 g Seville orange peel — outer zest only, no white pith
- 150 ml water
- 40 g sugar
Method
- Combine water and sugar and bring to a gentle simmer.
- Add the prepared ingredient, simmer gently for 3 minutes, then remove from the heat and steep for 5 minutes.
- Strain out whole spices, zest and fibers. Cool, taste and serve a small spoonful over fruit; refrigerate any remainder promptly.
At the table
Its perfume adds citrus character without the dilution of a large quantity of juice.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.