Uses of bitter orange in food

Bitter orange, probably originated from the South-East Asiatic, first propagated in India and Persian, then in the tenth and eleventh centuries the Arabians divulged it among the Mediterranean countries.

Bitter orange is grown in Asia and parts of the Mediterranean. Bitter orange oil from the tree’s leaves is called petitgrain and oil from the flowers is called neroli.

Oil of bitter orange extensively used as a flavor in most food products, alcoholic and non-alcoholic beverages, frozen dairy desserts, confectionary, baked goods, gelatins and puddings., condiments and relishes.

Bitter orange peel is added to various foods such as beer, liquors and other beverages and cakes. Bitter orange juice may be added in limited amounts to sweet orange juice.

The fruit is excellent for cooking and is ideal for marmalade, jams, and jellies. Only bitter oranges have the aromatic, rough, thick rind suited for the purpose.

Only bitter oranges can be used to make proper marmalade, which depends not only on their bitterness but also on the aromatic rind, which is quite different from that of the sweet orange.

Orange-flower water often made from bitter orange flower is frequently used to add aroma to various dishes especially desserts.
Uses of bitter orange in food