This mandarin powder is very practical to have in your kitchen cupboard, sprinkle it over your desserts, or add it to your cakes or even a salmon steak with honey!
Originally from the Middle East, for many centuries mandarins were grown mainly in Vietnam, Japan and especially in China. Legend has it that its name comes from the silk robes of the mandarins which were the same colour. Even nowadays mandarins are still the favourite fruit for the Chinese New Year festivities. The mandarin tree was brought to Europe by the Portuguese at the beginning of the 19th century with their trade exchanges. From the second half of the 20th century it became widespread in Algeria. The missionary Father Clement is credited with creating the clementine by crossing the mandarin and the orange. Mandarin powder is obtained from drying and grinding mandarin peel. Like many other citrus fruit powders mandarin powder is a staple in any kitchen! Easy to use and full of flavour, it releases notes of mandarin in all sorts of dishes. It is perfect for replacing fresh citrus fruits when you don’t have one handy when you’re cooking and can be used in unusual ways which would not have been possible with fresh fruit.
Sprinkle a few pinches over your fish just before serving, shellfish, scallops and even oysters to add a delicious acidic taste.
1 teaspoon will delight your mayonnaise or your vinaigrette.
Add 2 to 3 teaspoons to a chocolate ganache, vegetable or meat stew.
For an unusual cheese plateau, sprinkle your goat’s or sheep’s cheese with orange powder: a pinch on fresh goat’s cheese, a teaspoon with fromage frais, or even coat cubes of feta cheese in this delicious and colourful powder.
Home-made granola with mandarin powder and coconut:
2 cups rolled oats
1/2 cup pumpkin seeds
1/2 cup whole almonds crushed
1/2 cup raisins
1-2 tablespoons coconut oil
2-3 tablespoons agave nectar
2 tablespoons mandarin powder
3 tablespoons grated coconut
Mix all the dry ingredients except the raisins and the grated coconut. Add the coconut oil and the agave nectar then mix. Spread out on a baking tray and bake in the oven at 180°C stirring every 10 minutes until everything is golden brown. Remove from the oven, add the raisins and the grated coconut. Will keep in an airtight box for up to 1 to 2 weeks.
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