Orange peel is the outer rind of the orange (Citrus sinensis), used fresh, dried, or candied to add a bold, zesty, slightly bitter citrus flavor to both sweet and savory dishes. Unlike zest, which refers only to the thin colored outer layer, peel can include some of the bitter white pith beneath it, giving a stronger, more bitter edge. It is a common ingredient in Chinese and Southeast Asian marinades, stir-fries, and sauces, in European baked goods and liqueurs, and in Middle Eastern spice blends and rice dishes, and pairs well with other citrus, warm spices such as cinnamon, clove, and cardamom, and herbs like rosemary and thyme.