The satsuma is a small, seedless variety of mandarin orange with thin, easy-to-peel skin, named for the former Satsuma Domain in what is now Kagoshima Prefecture, Japan, where it has been cultivated since at least the 17th century. It was introduced to the United States in the late 19th century and became especially popular along the Gulf Coast; it is now also grown in California, Florida, and parts of the Mediterranean such as Spain, Italy, and Morocco.
Its low acidity, lack of bitterness, and sweet, slightly floral flavor make it a versatile ingredient for eating fresh, juicing, salads, desserts, marmalades, and even liqueurs. It pairs well with other citrus, herbs like mint and basil, and warm spices such as cinnamon and ginger.