Cultivated for centuries in Asia, the mandarin, whose name probably comes from the colour of the dress of the Chinese mandarins, arrived in Europe through Portugal in the nineteenth century only.
The delicate and refined aroma is clearly present in this coloured powder - result of the drying and grinding of the skin of the fruit. Easy to use, this citrus fruit goes well with both sweet and savory dishes.
It can flavour poultry sauce or stuffing, olive oil dressing, pumpkin soup, fish, shellfish or crustaceans.
The mandarin orange powder also flavors perfectly a fresh goat or sheep cheese.
To integrate into the recipes of various desserts such as chocolate mousse, cheecakes, creams, ice creams, fruit salad, entremets...
Like most citrus fruits, the mandarin is loaded with vitamin C that helps strengthen the immune system. It is also rich in antioxidants.
Preferably used as a last touch or at the end of cooking.