Best Citrusy

Athletic Brewing Co. has consistently led the charge in crafting exceptional non-alcoholic beers, and their Run Wild IPA is a prime example. This brew delivers a vibrant hop aroma with notes of citrus and pine, balanced by a clean malt profile. The brewing process meticulously removes alcohol while...

Curry leaves are the aromatic foliage of Murraya koenigii, a small tropical tree native to South Asia and a member of the citrus family (Rutaceae). The leaves are widely used fresh or dried in the cuisines of South India, Sri Lanka, and parts of Southeast Asia, where they are typically briefly fried...

Lemongrass (Cymbopogon citratus) is a tropical perennial grass native to South and Southeast Asia, where it has been cultivated for culinary and medicinal purposes for centuries. The plant grows in dense clumps reaching heights of 1-2 meters, with long, slender, pale green stalks and bulbous bases t...

While a classic, a modernized Whiskey Sour elevates the experience by using a higher-proof, barrel-aged bourbon and incorporating a touch of aromatic bitters. This deepens the complexity, moving it beyond a simple sweet-sour profile. The result is a richer, more nuanced tang that pairs bourbon's van...

Sansho pepper is the dried husk of Zanthoxylum piperitum, a deciduous shrub native to Japan that belongs to the same genus as Sichuan peppercorn. It produces a distinctive citrusy, numbing sensation on the tongue and is a traditional accompaniment to grilled eel (unagi) and other Japanese dishes. Sa...

Green Sichuan pepper consists of the dried husks of the Zanthoxylum plant, harvested before reaching full maturity. Unlike the more common red varieties, these green peppercorns offer a distinctly herbal, floral, and citrusy aroma alongside the characteristic tingling numbness known as málà, caused...

Aji limo is a name used in Peru for hot, aromatic chile peppers associated with Peruvian cooking. The peppers can appear in several colors and are valued for a bright, fruity character as well as pronounced heat. They are commonly used in ceviche, where fresh chile complements raw fish, citrus juice...

Coriander seed is the dried fruit of Coriandrum sativum, one of the oldest documented spices with seeds found in Egyptian tombs dating to around 1000 BCE, used widely across Asian, Middle Eastern, and European cuisines.

Coriander root is the taproot of the Coriandrum sativum plant, an herb widely cultivated for its leaves, stems, and dried seeds. While often discarded in Western culinary traditions, the root is a foundational ingredient in Thai cuisine. It possesses a deeper, earthier, and more pungent flavor profi...

Galangal is a rhizomatous spice belonging to the ginger family, derived primarily from the Alpinia galanga plant. It is closely related to ginger but features a sharper, more peppery flavor with distinct citrusy and earthy undertones. The spice is a foundational seasoning in Southeast Asian cuisine,...

Andaliman pepper is a dried spice derived from the fruit of the Zanthoxylum acanthopodium plant, native to North Sumatra, Indonesia. It belongs to the same genus as Sichuan pepper and is known for producing a tingling, numbing sensation on the tongue when consumed. The spice features a strong, lemon...

Chenpi is sun-dried mandarin peel used in Chinese cuisine and traditional medicine, with aged peel prized for its concentrated citrus aroma.

Kaffir lime peel is the aromatic rind of Citrus hystrix, a Southeast Asian citrus whose zest flavors Thai curry pastes and other regional dishes.

Dried yuzu peel is produced from the rind of Citrus junos, a citrus fruit cultivated in Japan and Korea. The peel is dried and used as a seasoning in Japanese cuisine, prized for its aromatic quality, which combines notes of lemon, mandarin, and pine. It is a key ingredient in shichimi togarashi, a...

Mexican oregano is an aromatic herb scientifically known as Lippia graveolens, belonging to the verbena family rather than the mint family of its Mediterranean counterpart. Native to the southwestern United States, Mexico, and Central America, it is characterized by a robust flavor profile that incl...

Lemon thyme is a citrus-scented Thymus cultivar or hybrid, commonly used in European cooking to season poultry, fish, vegetables, and herbal teas.

Dried lemon myrtle consists of the dried leaves of Backhousia citriodora, an aromatic tree native to the subtropical rainforests of eastern Australia. Its strong lemon scent comes principally from citral, which is present at a high concentration in the leaf oil. The crushed or ground leaves are used...

Dried kaffir lime leaf comes from the Citrus hystrix tree, native to Southeast Asia. The leaves contain essential oils that impart a distinct citrus-floral aroma and flavor. When dried, they retain much of their aromatic quality and are used whole or crushed in Thai, Indonesian, Malaysian, and Cambo...

Dried lemongrass (Cymbopogon citratus) is a tropical grass native to South and Southeast Asia whose stalks are rich in citral, making it a foundational flavoring in Thai, Vietnamese, and Indonesian cooking.

Sopa de Lima is a traditional Mexican soup originating from the Yucatán Peninsula. The dish is distinguished by its clear broth infused with the sweet, aromatic juice of local lima agria, a specific variety of citrus. It is traditionally prepared with shredded turkey or chicken, fried tortilla strip...

Lemon verbena (Aloysia citrodora) is a deciduous shrub native to South America whose leaves produce an intense lemon fragrance. The dried leaves are commonly used to prepare herbal tea, known as té de cedrón in Spanish-speaking countries, where it is valued for its aromatic qualities. Lemon verbena...

Dried makrut lime zest is the dehydrated outer rind of Citrus hystrix, a Southeast Asian citrus fruit with an intensely aromatic, floral bitterness used in Thai and Cambodian curry pastes and marinades.

Dried lemon thyme is an herbal seasoning derived from the Thymus citriodorus plant, a hybrid species known for its pronounced citrus aroma. The leaves contain compounds like citral, which give the herb its distinct lemon scent, distinguishing it from common garden thyme. When dried, the herb retains...

Dried calamansi peel is the dehydrated outer rind of calamansi, a small citrus fruit widely used in Philippine cuisine and commonly identified botanically as Citrus microcarpa. Drying preserves the peel's aromatic oils and concentrated citrus character while reducing its moisture content. The ingred...

Dried finger lime caviar consists of dehydrated juice vesicles from the Australian finger lime, Citrus australasica. Fresh finger limes are distinguished by separate bead-like vesicles that spill from the fruit and burst when bitten, giving rise to the culinary name "citrus caviar." In dried form, t...

Dried lemon balm is the preserved leaf of Melissa officinalis, a perennial herb in the mint family that is native to parts of Europe, North Africa and western Asia. Its leaves have a mild lemon-like aroma caused by volatile compounds that become less pronounced with prolonged storage or high heat. T...

Frankincense is an aromatic resin tapped from Boswellia trees in Arabia and northeastern Africa and was a major incense commodity in ancient long-distance trade.

Dried lemon savory (Satureja montana subsp. variegata or Satureja biflora) is a less common savory variety prized for its distinctly citrusy scent that blends lemon and thyme-like notes in culinary use.

Dried cilantro, the leaf of Coriandrum sativum, is one of the world's oldest documented spice plants and is used across Asian, Latin American, and Middle Eastern cuisines.