- Latin name
- Citrus sinensis
- Family
- Rue family (Rutaceae)
- Origin
- an accord composed by the perfumer
- Parts used
- fruit peel (as the basis of the accord)
- Raw materials
- orange oil, gourmand accords
- Extraction
- cold pressing of the peel, synthesis
- Olfactory group
- citrus, gourmand
- Position in the pyramid
- top note and heart
- Synthetic substitutes
- orange oil, ethyl maltol, vanillin
Candied orange is orange peel slowly cooked in sugar syrup. In perfumery this note combines the freshness of citrus with the warm sweetness of a patisserie, so it is recreated as an accord.
How it smells: sweet, juicy and warm: orange marmalade, caramelised peel, a light bitterness of zest. Candied orange sounds cosier and richer than fresh orange, like festive baking.
Candied citrus peel is an old Mediterranean tradition: it was a way to preserve fruit for winter. Candied orange goes into panettone and Christmas cakes, and coated in chocolate it is served as a treat of its own.
What it pairs with: with vanilla — warm citrus sweetness, with cinnamon and clove — Christmas fragrances, with cocoa — “chocolate orange”, with benzoin — a balsamic base, with orange blossom — radiant neroli compositions.
Good to know: in Provence the town of Apt has made candied fruit for centuries — it is even called the “world capital of candied fruit”.
