Orange extract

Orange extract is a liquid concentrate obtained from the peel or skin of the orange, which captures its characteristic aroma and flavor in an intense and concentrated way. It is commonly used in baking and cooking to provide a vibrant citrus touch in desserts, sauces, dressings, and beverages.

Origin: Orange extract comes primarily from the peel of the bitter orange (Citrus aurantium) or the sweet orange (Citrus sinensis), fruits native to Asia, though widely cultivated in warm climates around the world, especially in Mediterranean countries and Latin America.

Properties: In addition to enhancing the flavor of foods with its fresh, citrusy aroma, orange extract provides natural antioxidant compounds, such as flavonoids, which can help combat cellular aging. It is a practical option for intensifying flavors without the need to use fresh fruit and is used in small quantities due to its concentration.

Synonyms in Spanish from Latin America: In different regions, it may be called extracto de cáscara de naranja, essence or esencia de naranja, or simply esencia when referring to concentrated extracts of any fruit.