Dried orange peels have a sharp citrus bite. Made entirely from the peel of the fruit, they tend toward bitterness, and as such these dried pieces aren't meant for ready-made snacking. They are instead reconstituted in sauces, jams, stews and soups where they infuse these foods with a nuance of citrus. Dried orange peels can also be ground into powder and added to smoothies, or used in baking where they impart an orange-y citrus zing.
Dried lemon peel has the distinct, bright and tangy aroma that is characteristic of fresh lemons. It is commonly used in Mediterranean and Middle Eastern cooking.
Guajillo chiles are more fruity in taste than most other chiles; they have a mild to medium heat and complex layered flavor. In Mexican cooking they are second only to the ancho.
Dried rose petals have a full sweet-scented aroma. Simple syrup or other infusions with these rose petals will yield a delicate fruity taste and a heady floral bouquet; an aromatic addition to every thing from baked confections to boozy beverages.
