It would take years to truly understand the wild migration of oranges from Asia to North Africa, and, eventually, to North America, so we’ll just stick to the peel. Often discarded by casual eaters, it’s rich in aromatic orange oil and distinctive bitter tannins, which lend marmalade its delightful bite. The dried peel can be incorporated in baked goods, tisanes, and as a finishing hit of brightness for long-cooked meat dishes like duck confit.
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