Died orange peel can be used in baked goods, mulling spices, brewing, homemade tea blends, spice blends, sauces and other applications.
Diced orange peel is often rehydrated (see instructions below) and/or candied before use, while granulated orange peel can often be added directly to recipes.
Orange can be paired with a wide variety of flavors. Here are some pairing suggestions to get you started: chocolate, honey, star anise, cinnamon, cloves, saffron, fruit (especially other citrus fruits), fennel, nuts (especially English walnuts & pine nuts), meats, poultry or seafood.
Rehydrating Dried Orange Peel:
For some applications you may want to rehydrate diced or granulated orange peel before use. To do so, simply pour boiling water over the peel, cover it, and let it sit for 5-10 minutes. Drain off the water and use.
Both diced & granulated orange peel can be rehydrated. Because granulated orange peel is smaller, rehydrating tends to be necessary for fewer applications.
Candying Diced Orange Peel:
Diced orange peel can be candied as you would other citrus zests. Depending on your recipe, you may want to rehydrate it first (how to candy citrus zest).
Beyond its culinary applications, diced orange peel can also be used in simmered potpourri -mixtures of herbs, spices & flowers simmered in water to emit a pleasing aroma (rather than for food).