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Citrus-Peel Powder

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This homemade citrus peel powder is a brilliant way to reduce food waste while adding a concentrated burst of flavour to your kitchen cupboard. By drying out the skins of lemons, oranges, and limes, you create a versatile, low-sugar seasoning that captures the bright, aromatic essence of the fruit. The gentle blanching process ensures that any harsh bitterness is removed, leaving behind a pure and zesty powder that stores beautifully for months.

As a cupboard staple, this vibrant spice is perfect for dusting over grilled fish, stirring into morning porridge, or adding a sophisticated edge to your favourite bake. It is an excellent budget-friendly alternative to shop-bought extracts and provides a healthy, aromatic lift to both sweet and savoury recipes without the need for added sugar.

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Ingredients for Citrus-Peel Powder

  • Peels from 900g mixed citrus

  • Spice mill

How to make Citrus-Peel Powder

Preheat oven to 150° or as low as it will go. Using a vegetable peeler, remove peel from 900g mixed citrus. Place peels in a large saucepan and pour in cold water to cover. Bring to a boil and cook 1 minute. Drain; rinse peels under cold water. Repeat twice more.

Spread peels out on a wire rack set inside a rimmed baking sheet and bake until dry and brittle, 18–24 hours.

Working in batches, grind peels in a spice mill to a fine powder.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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