Lemon Peel - Granulated
Lemon Peel - Granulated
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Bright lemon flavor without a zester, a fresh lemon, or the risk of grating down into the bitter white pith: granulated dried lemon peel gives you clean citrus lift whenever a dish needs it. The fine granules stir straight into spice rubs, baking, dressings, marinades, and tea blends, releasing a fragrant, tangy lemon note that wakes up seafood, chicken, roasted vegetables, and shortbread. Use it dry in a rub, or let it steep briefly in liquid to bloom the citrus oils.
Because it is dried and granulated, the peel keeps its zesty aroma on the shelf far longer than a fresh lemon lasts in the bowl, ready the moment a recipe calls for zest. We mill our lemon peel fresh in small batches in Portland, holding onto the bright, fragrant oils that live in the colored part of the rind.
Single ingredient: dried lemon peel. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.
Common Questions
How much granulated lemon peel equals fresh zest?
How much granulated lemon peel equals fresh zest?
As a rough guide, about one teaspoon of granulated peel stands in for the zest of one fresh lemon. Start with less and taste, since the dried oils are concentrated.
Is dried lemon peel bitter like the white pith?
Is dried lemon peel bitter like the white pith?
No. It is made from the outer colored part of the rind, where the fragrant citrus oils live, so it stays bright and tangy without the bitterness you get from grating too deep on a fresh lemon.
Do I need to rehydrate it before using?
Do I need to rehydrate it before using?
In cooked or liquid dishes, let it steep for a few minutes so the granules soften and release their oils. In dry spice rubs and baking, add it as is and the moisture in the recipe does the rest.
How do I use granulated lemon peel?
How do I use granulated lemon peel?
Blend it into spice rubs for chicken and fish, stir it into shortbread and cake batters, whisk it through dressings and marinades, or add it to a tea blend for a citrus note.
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