Dried Orange Peel (Tea Cut) – Citrus Aurantium for Tea & Baking

Cut dried orange peel from Turkey, prepared in tea-cut pieces — small chips of sun-colored citrus rind, not powder. The label carries the Turkish name portakal çayı (orange tea) and prints the botanical name Citrus × aurantium, the bitter orange: the same citrus family long valued for marmalade and for the sharp, aromatic peel that powers mulled drinks and herbal infusions. What you get is the part of the orange where the aroma actually lives. Citrus rind holds the fruit's essential oils, so even fully dried, these pieces release a strong orange fragrance the moment hot water hits them. How to use it: Orange peel tea — the classic Turkish way. Add 1–2 teaspoons of peel pieces to a cup, pour boiling water, steep 5–10 minutes, strain. Drink plain or sweeten with honey. It also blends well: drop a few pieces into black tea, green tea, or a cinnamon-clove infusion for a citrus lift. Naturally caffeine-free on its own. Mulled drinks — dried orange peel is a standard mulling ingredient. Simmer with cinnamon sticks, cloves, and apple juice or your preferred base for a warm winter drink. Baking and cooking — soak pieces briefly to soften, then chop into cakes, cookies, bread dough, or rice dishes wherever a recipe calls for orange zest. Bitter orange peel is also the traditional backbone of orange marmalade. Spice blends and infusions — grind small amounts into tea blends, dukkah-style mixes, or infuse into vinegar and syrups. Simmer pots — a handful in gently simmering water with cinnamon fills the kitchen with natural citrus scent. A single-ingredient product: dried orange peel, naturally gluten-free. Available in 100 g and 250 g resealable pouches. Store airtight, away from light and humidity, and the aroma keeps for many months.