Citrus Sprinkle

Makes: About ¼ cup

Time: 2 hours, largely unattended

M V

Sun-dried citrus peels or leaves from citrus trees are popular seasonings throughout the Middle East, Southeast Asia, and the Mediterranean, where they’re often blended with other so-called warm seasonings like cardamom, cinnamon, and coriander seeds. Unfortunately, these citrus ingredients are often tough to find in the United States and their quality is often suspect.

Here, then, is an easy and versatile substitute, a tangy blend that works on everything from egg dishes to fresh fruit to rice pudding. And because it’s mostly citrus, you can also use it to add character to other spice blends, like Za’atar (page 652) or Japanese Seven-Spice Mix (page 650).

• 4 limes
• 3 lemons
• 2 oranges (not navel; blood, Valencia, or bitter oranges are best)
• 1 tablespoon freshly ground black peppercorns (optional)
• 1 tablespoon coriander seeds

1. Preheat the oven to 200°F. Use a vegetable peeler or zester to remove the peels from all the citrus; take care to remove only the peel, leaving the white pith behind. Spread the peels on a baking sheet and toast in the oven until dry, curled, and slightly golden, about 1 hour. Shake the pan occasionally to promote even drying.
2. When cool, put the peels, the pepper if you’re using it, and coriander in a spice or coffee grinder and grind into a coarse powder. Store in a tightly covered opaque container for up to a month.