Sheldon wrote:
> Steve Wertz wrote:
> > On Mon, 11 Dec 2006 17:47:52 -0500, James Silverton wrote:
> >
> > > Has anyone any idea about what type of ethnic stores I should be
> > > searching?
> >
> > The stuff you buy in the stores is usually as old as dirt itself.
> > Just make your own using a vegetable peeler. It really doesn't
> > even need to be dried.
>
>
> Don't be such WOP brain... that doesn't work for Oriental cookery.

Seville orange [seh-VIHL]
A popular bitter orange grown in the Mediterranean region. It has a
thick, rough skin and an extremely tart, bitter flesh full of seeds.
Because of its high acid content, the Seville is not an eating orange
but (because of that same acidity) is extremely popular for making
marmalades as well as LIQUEURS such as COINTREAU, CURAÇAO, GRAND
MARNIER and TRIPLE SEC.

The Seville orange also finds its way into sauces and relishes, and is
a particular favorite with duck because its acidity helps counteract
the fatty flavor. The dried peel is often used for seasoning.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
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Sheldon