Sour Orange
The marinade acid of the Hispanic Caribbean and Haitian kitchens.
Orange amère · Sour orange · Naranja agria
Quick facts
- Origin
- Southeast Asia via Spain to the Antilles
- Family
- Rutaceae
- Flavour profile
- Sharp, floral, bitter-edged acidity
- Seasonality
- December to April
- Category
- Citrus
- Aliases
- Bitter orange, Seville orange
- Calories / 100g
- 37 kcal
The story behind this ingredient
From Cuban mojo to Haitian epis, sour orange tenderises and perfumes. Where it is unavailable, cooks blend lime with regular orange to rebuild the same balance.
Culinary uses: Mojo · Epis · Marinades · Pickles
Recipes with Sour Orange
Griot with Pikliz
130 min · Intermediate
Ropa Vieja
170 min · Easy
Tostones with Garlic Mojo
30 min · Easy
Pikliz
20 min · Easy
Bahamian Conch Salad
25 min · Intermediate
Sancocho
160 min · Intermediate
Chefs who love this ingredient
Marie-Lourdes Jean
Haiti · Epis and Haitian slow cooking
“Pikliz taught me that heat is patience, not violence.”
Madeleine de Proust: Scotch Bonnet, Sour Orange
Ricardo Méndez
Cuba · Criollo cooking and mojo
“Sour orange is the first thing I smell when I think of home.”
Madeleine de Proust: Sour Orange, Plantain
Learn it at the Academy
Pikliz & Epis: the Haitian base
Build the two preparations every Haitian kitchen keeps ready, and learn how to store them.
- Sun, 27 Sept 2026, 17:30 · 120 min
- Online · Online · $35