Orange Peel Cut

Botanical Name: Citrus sinensis

Common Name:

• English: Orange Peel
• Also, known as: Sweet Orange, Navel Oranges, Narang, Narinch, Narinjh, Narenjhatsaghik, Komola, Xumthira, Xumthira-tenga, Komala, Komalalebu, Malta, Chaang, Guang gan, Tian cheng, Appelsien, Sinaasappel, Porteghal, Appelsiini, Orange (douce), Orange, Apfelsine, Chrisomilia, Portokali,  Narangi, Santara, Santru, Mausambi, Narancs, Jeruk (manis), Arancia, Kittale, Naranga, Tungja-namu, Deungja-namu, Kyul-lamu, Orenji, Suwitu orenji, Citrangulum, Portokal, Samtola, Madhura-Naranga, Naragam, Oranchu, Mosambi, Sunttala, Laranja, Laranja doce, Sangtra,  Portocal (tree), Portocală (fruit), Apelsin, Nagaaruka, Naranga, Dodam, Naranja, Naranja china, Aranchu, Nagarugam, Nariyagam, Kicchilipandu, Naranji, Kamalakaya, Som, Som kliang, Portakal, Apelsyn, and Santarasi, Narangi chhal.

Origin: Turkey

Harvested: Cultivated 

Parts Used: Rind (peel) of fruit                                                                

General Information:

Citrus sinensis, the sweet orange is a compact evergreen tree 25-30 foot in height with a rounded, symmetrical crown spreading around15 feet. Oranges are one of the most popular of all the fruits. The evergreen leaves are medium-sized, broad, glossy, leathery, oblong to elliptic, and up to 4 in long; the petioles have narrow wings. The twigs on many orange cultivars are thorny. Orange blossoms are white, five-petaled, sweetly fragrant and arranged in clusters of 2-6, about 2-inch-wide, have a saucer-shaped, 5-pointed calyx and 5 oblongs, white petals, and 20-25 stamens with conspicuous yellow anthers. They bloom in spring and give rise to oranges the following autumn or winter. The fruit is a modified berry known as a hesperidium, and the flesh is divided into segments called carpels. The usual shape of the sweet-orange fruit is round and the color of its pulp orange, but there are variations. The fruit is globose, sub globose, oblate or somewhat oval, 2-4-inch-wide, dotted with minute glands containing an essential oil. The outer leathery peel is comparatively smooth; and the oil glands are convex, orange or yellow when ripe, the inner rind is white, spongy and non-aromatic. Oranges are picked when fully ripe, unlike some deciduous fruits, they do not ripen or improve in quality after being picked. The pulp, yellow, orange or red, consists of tightly packed membranous juice sacs enclosed in 10-15 wedge-shaped compartments which are readily separated as individual segments. In each segment there may be 2 to 4 irregular seeds, white externally and internally, though some types of oranges are seedless.

The oil from the rind is used in food flavorings, cosmetics, and perfumes, and is added to wood-care products to protect against insect damage. The sweet orange differs physically from the sour orange in having a solid center. Most of the oranges grown in California are of 2 cultivars: the 'Washington Navel' and the 'Valencia'. Florida's commercial cultivars are mainly: 'Hamlin', in early season; 'Pineapple', in mid-season; 'Valencia', in late season.

How to use:   

Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal decoctions with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.