Orange and Pepper Powder

Preparation info
    • Difficulty


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By Christine McFadden

Published 2008

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This sweet-pungent orange powder is sublime in meringues and equally so sprinkled over grilled fish or poultry. It also puts orange peel to good use after you’ve juiced the fruit. As ever, use the best peppercorns you can buy – Tellicherry or a single estate variety such as Wynad.


  • oranges 4 medium
  • icing sugar for dusting
  • salt for sprinkling
  • black peppercorns <


Preheat the oven to 110°C/225°F/Gas ¼. Peel the outer layer of peel from the oranges, avoiding the bitter white pith. Bring a saucepan of water to the boil and add the orange peel. Bring back to the boil and boil for 1 minute to get rid of any bitterness.

Drain the peel under r