Common Orange Types Used in Cuisine

Indonesian food is famous for its rich taste. This is due to the variety of herbs and natural ingredients that serve as a complement to the cuisine. One of the ingredients often used as a complement to cooking or food is oranges.
Not all dishes use the same oranges. Different cuisine or food, different types of oranges. Well, so it's not wrong, we first acquaintance of the same types of oranges as a complement to food.

1. Lime

This type of orange is most familiar in our ears. The shape is small round, yellowish-green skin. Inside it has a transparent white color, so it is called lime which means thin in Javanese.
The use of oranges is a lot. In addition to eliminating the smell of fishy fish, oranges are also commonly used as a complement when eating soup or meatballs. It's sour refreshing, can also eliminate the impression eneg on food. In addition, lime is also often processed into a refreshing drink.

1. Lime

Many people who are just learning to cook mistakenly distinguish kaffir lime and lime. The significant difference lies in the skin. Kindly lime peel more wrinkled, while lime peel smooth.
In addition to the fruit, kaffir lime leaves are also often the main ingredients of cuisine, because the fragrance of the fragrance refreshing. Some people also call this orange as a porcupine, because the tree is thorny. The function of this plant, both fruits and leaves, often used as flavoring and aroma of cooking.

1. Lime or orange chili sauce

Its size is smaller than kaffir lime. Despite its small size, the water content is incredible. If we ever buy a siomay, the usual dumplings put the juice of lime juice to taste stronger and refreshing.
Not only that, the orange is usually called the orange chili. Therefore, some types of sambal add lime juice. There is also a smoothed surface of this orange on a mixture of sambal, so it tastes more fresh. Suitable to be a friend to eat warm rice and fried fish

1. Orange lemon

Lemon grapefruit has the most distinctive shape. The color is bright yellow. The size is large enough, so easily recognizable. However, there are also selling it still in small size and green, so it looks like lemon.
The difference is, lemon shaped more oval and usually sold at a more expensive price. In addition to the typical flavored orange juice, lemon rind is also often grated to enrich the taste of cuisine.

1. Sicilian blood oranges

From the outside, this orange looks like the usual lemon or Mandarin orange we eat right away. The difference is, the meat is red. The orange-sweet orange was first discovered in the Sicily region of Italy. Usually used for salad mix and dessert. It tastes almost like a raspberry fruit.