Black (or purple) tangerines are first put in brine for a certain time, before being air dried for several weeks.
This preparation technique originated in the Middle East.
The method gives the tangerine a purple, almost black colour.
Drying offers mainly acid and sweet flavours, associated with notes of honey.
Purple tangerine is a great discovery for cooking and baking.
In cooking, it brings a touch of acidity and a characteristic flavour to pasta or rice preparations.
It is perfect for preparing sauces and juices, as an accompaniment to roasted meats, such as duck and white meats, fish and shellfish.
Purple tangerine is used in the preparation of spice blends in cooking and baking.
Chef Philippe likes to use it to flavour creams or incorporate it into cakes or macaroons.
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