Tangerines are a type of citrus plant whose genus of flowering plants is in the family Rutaceae (orange family). Technically, however, the tangerine is actually a subgroup of the larger mandarin group, Citrus reticulara.
The term tangerine and mandarin are often used interchangeably. This specific reddish-orange mandarin cultivar has long been marketed as tangerines, and ‘tangerine’ is a widely accepted culinary term, but is not an actual botanical classification. Use of the term tangerine is not consistent, as some pale yellowish orange fruits are also called tangerines. Outside of this country, the term is seldom used. The best way to think of a tangerine is to understand that it is a varietal of the mandarin, much in the same way gala and Macintosh are apple varietals.
An excellent time saver when it comes to baking, brewing or distilling, our Dried Tangerine Peel (when properly rehydrated) is just as flavorful as freshly grated tangerines. Grown in the US, our granulated Tangerine Zest is made from the very thin, outer peel, and not the pith (the white part of the rind). The tangerine peel is then minced and dried which intensifies all of the fruit’s fragrant essential oils.