In a nutshell: This wonderful mandarin peel adds some intense citrus flavour to slow-simmered stews and stir-fries and is perfect for a beef daube.
The Chinese know that time alone can tame the bitter taste of citrus peels. Our Chinese Mandarin peels have been aged for several years. Use in stir-fries such as orange beef and Sichuan pork dishes. This mandarin peel pairs well with star anise, fennel seeds, chillies and Chinese Five Spice blend. Also great for adding a lovely citrus flavour to any dish. Use whole for slow- simmered dishes and stir- fries or grind with other spices to create original seasonings. See our upcoming recipe for a classic Provençal-style beef daube where we stir it in to add some intense flavour.
About Épices de Cru
Épices de Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.