Sour Orange
The marinade acid of the Hispanic Caribbean and Haitian kitchens.
Orange amère · Sour orange · Naranja agria
Datos clave
- Origen
- Southeast Asia via Spain to the Antilles
- Familia
- Rutaceae
- Perfil de sabor
- Sharp, floral, bitter-edged acidity
- Temporada
- December to April
- Categoría
- Citrus
- Otros nombres
- Bitter orange, Seville orange
- Calorías / 100 g
- 37 kcal
La historia de este ingrediente
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.
Usos culinarios: Mojo · Epis · Marinades · Pickles
Recetas con Sour Orange
Griot with Pikliz
130 min · Intermedio
Ropa Vieja
170 min · Fácil
Tostones with Garlic Mojo
30 min · Fácil
Pikliz
20 min · Fácil
Bahamian Conch Salad
25 min · Intermedio
Sancocho
160 min · Intermedio
Chefs que aman este ingrediente
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
Apréndelo en la 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 · En línea · $35