Citrus – The juice and the pickled, preserved, fresh, or dried rind of many members of the Citrus genus give an unmistakable citrus flavor and aroma to any dish they touch. In North Africa whole lemons are preserved in salt so the pickled rind can be used in chicken, lamb, and couscous dishes. Whole dried limes are added to stews and pilafs in the Middle East. The Japanese use the dried rind of yuzu, an indigenous citrus whose flavor is similar to a cross between a lemon and a lime, in soups, simmered dishes, condiments, and sweets. In the West we use the juice, rinds, and zest (the outer colored part of the skin) to flavor baked goods, desserts, and candies, and in the Caribbean and Latin America the juice is used in innumerable marinades, ceviches, and mojos. And let’s not forget all the beverages that citrus fruits have contributed their juice to all over the world. Candied and dried citrus rinds will keep indefinitely.