lemon peels

Grinding the dried lemon peel into a powder before using can help to release more intense flavor. Dried lemon peel pairs well with other herbs and spices, such as thyme, basil, cumin, coriander, garlic, and ginger, for a well-rounded flavor profile. Dried lemon peel can be quite strong, so be careful not to add too much and end up with a bitter taste.

Some recipes may call for rehydrating dried lemon peel as a step in the preparation process. For example, if you are making a dish that requires a fine chop or mince, rehydrating the lemon peel can make it easier to chop. Additionally, rehydrating the dried lemon peel can help to release the bright and tangy flavor more effectively, resulting in a more flavorful dish.

Lemons are believed to have originated in northeast India, but they were first cultivated in large quantities in the Middle East. From there, they spread to the Mediterranean and then to Europe, where they became a staple in cooking and were often used to preserve food.

In the 18th and 19th centuries, lemons were considered so valuable that they were used as currency. This was due to the fact that lemons were rare and difficult to come by, and their ability to preserve food made them highly sought after. Sailors on long voyages would take lemons on their ships to prevent scurvy, a disease caused by a lack of vitamin C. The high value of lemons led to the expression "worth its weight in gold," and lemons were often used as a form of payment or traded for goods and services.