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Cathy Katin-Grazzini

Cathy’s Kitchen Prescription LLC


Citrus Powders


There are several ways to build flavor and nutrition when dialing down on cooking oils, sugar, and salt, and adding citrus is one of the best. The acidity in orange, lemon, and lime juice, rich in antioxidants, sharpens and brightens a dish. Citrus zests add color, scent, and powerful anti-inflammatory nutrients.  I use citrus powders for their fantastic flavor and floral aromas to punch up flavor and finish dishes. Add them at the very end of cooking or when plating. All you need is a dehydrator and spice/coffee grinder. Even an oven can work, though low oven temps will darken their color.


Prep time 10 minutes

Dehydration time 40 hours  

Bake time of 10 hours

Makes 2 to 3 ounces, depending on the size of the fruit


1 organic lemon, lime, orange, blood orange, sliced 1/8-inch thick, seeds removed


Wash and dry the fruit. Slice uniformly and remove the seeds which are bitter.


Arrange on a dehydrator tray, spaced apart by ½ inch. Dry at 110°F for 40 hours, flipping them over at 20 hours.


If using an oven, preheat at I50°F and bake for about 10 hours, flipping them at 5 hours. If you can bake them on a metal drying rack set over a cookie sheet, the heat will circulate more freely.


The fruit is ready for grinding when it is dry and brittle with no interior stickiness when pinched. Ambiant humidity in warm moist environments can slow dehydration down. If the slices are not dry and brittle throughout, dehydrate longer.


Grind in small batches using a coffee or spice grinder until you achieve a uniform fine powder. Store in a tightly lidded bottle in the refrigerator for 1 month or in the freezer for 3 months.

Citrus Powders

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