Orange concentrate

Orange concentrate is an ingredient obtained by extracting and reducing orange juice to remove most of its water content, resulting in a thick and highly aromatic liquid. It is commonly used in cooking and baking recipes to provide an intense orange flavor without adding volume or additional liquids.

Origin: Orange concentrate primarily comes from citrus fruits grown in warm regions, such as Spain, the United States, Mexico, and countries in South America. The orange is native to Southeast Asia, but its cultivation has spread globally due to its popularity and versatility in gastronomy.

Properties: This concentrate retains much of the vitamins, especially vitamin C and natural antioxidants, of the fresh fruit. Additionally, it provides a characteristic sweet and sour flavor, ideal for enhancing the flavor profile of beverages, desserts, sauces, and marinades. Being concentrated, it allows for longer storage and facilitates dosing in preparations.

Synonyms in Latin American Spanish: Concentrated orange juice, concentrated orange juice, orange paste (less common), concentrated orange nectar.