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Mandarin Peel Powder

Mandarin peel - dehydrated and powdered

A delicious citrusy flavour infusion that can be used in teas, baking, stews or anything you please.
Course: Condiment
Cuisine: Preserved Food
Keyword: Mandarin peel, Preserved Food, Preserves
Prep Time: 10 minutes
Dehydrating time: 7 hours
Total Time: 7 hours 10 minutes
Servings: 15 Tbsp


  • Dehydrator (can also be done in the oven)


  • Leftover peel from 6 (or more!) mandarins*


  • Wash and dry the mandarin peel
  • Scrape off any excess white pith from the underside
  • Place underside down on dehydrating mesh with space between each piece of peel. This allows the air to flow freely and dries the peel out thoroughly
  • Set the dehydrator to 52 degrees C (126F) and dehydrate for approximately 5 – 7 hours. Timing may vary depending on your dehydrator – but what you’re looking for is the skin to snap when you try and bend it. If not completely dried it can go mouldy in the pantry
  • Once completely dehydrated, break up and place in a blender. Blend until a fine powder is formed. I did not have a big enough batch to do this in my Thermomix so I did it in 3 batches in a very small old coffee/spice grinder
  • Store in a glass jar in the pantry. It will fade over the coming months but will still be delicious. You can now add this to cakes, biscuits, soups, even tea. Whatever takes your fancy!


  • I recommend using organic or homegrown mandarin peel given pesticides and insecticides can settle on the skin
  • You can also do this in the oven. Step one is the same, then from there… place the peel on baking trays, again with space between them. Place in a preheated oven (120 degrees C / 210 F) and bake for 1 hour. Check on them, and if they don’t snap yet… keep baking, and checking every 30 minutes until they do. Step 4 is the same, but let the peels cool completely before blending.