Ingredients
- 3 tablespoons coarsely ground dehydrated sliced oranges
- 1 tablespoon salt
Instructions
- Dried orange in slices comes with a good deal of pith, and the pith is the whole problem with this one. Trim the white back from each piece with scissors before it goes in the mill.
- Do not take this to a powder. The pieces of peel are the point — they hold the oil, and a fleck you can see on a plate of rice releases its scent when it is chewed.
- Pulse the salt in alongside the peel rather than afterwards. The crystals knock the peel apart, where peel ground alone just goes leathery and rides up the sides of the jug.
- Smell the jug when you stop. A strong orange smell means the oils are out and the job is done; if it smells of very little, the peel is still whole inside its own pieces.
- Cool it on a saucer and jar it only once it has reached room temperature.
- The oil is what fades, and it fades faster here than in most: count on three months of real orange character sealed in a jar, and keep it away from the stovetop, where warmth speeds the loss.
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