Organic Lemon Peel Tea Bag Cut 0.5-1.5mm

(Code: 3OTF031601)
(Sold in packs of 25)


Available within 3 to 5 days or 3 weeks maximum in case of analytical retest

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Citrus Limon (L.) Burm. F.

  1. #Discover our crops / producers#

    Species and part of lemon Citrus Limon (L.) Burm. F.

    The Citrus Limon (L.) Burm. F. lemon tree belongs to the Rutaceae family which includes many species. Coming from the Latin citrus, the name "citron" dates back to the 14th century and has gradually replaced the old term borrowed from the Italian limon, and the Arabic li mûn.

    A medium-sized shrub with shallow roots, it can grow to between three and six meters in height. Its green shiny evergeen leaves are also fragrant. The scent of its small white flowers with five petals is characteristic and much appreciated. Its fruits, yellow lemons, have an acidity that differs depending on the variety.

    Known from the 1st century , the fruit of the lemon tree is mentioned by Pline l’Ancien and was already indicated for its therapeutic virtues by the Greeks and Romans. Ancient Chinese writings refer to its precious fruits, which attests that the lemon tree was introduced to China around the 10th century.

    Its thousand-year-old geographical origin is supposed to come from the eastern Himalayas, between China, India and Burma. Introduced via the Silk Road to the Middle East, lemons became the symbol of perfect beauty for the Hebrews who cultivated them during their captivity in Babylon.

    It would seem that at the time the plant species was rather a citron (Citrus medica), especially since the lemon tree we know today comes from a graft between a citron tree and a bitter orange tree carried out around 5000  BC (1).

    After the invasions, it was the Arabs who introduced the lemon to Africa and throughout the Mediterranean basin, except in France and Italy. Europeans then discovered citrus fruits during the Crusades and brought these delicious fruits back to their countries. In 1493, the lemon was introduced by Christopher Columbus in the Dominican Republic and Haiti, while citrus cultivation in Brazil was developed by the Portuguese. Finally, in the 16th century, the lemon tree spread to Florida, making this American state one of the largest lemon producers in the world. Today 14.3 billion kilos of lemons and limes, i.e. 14.3 million tons are produced each year, including 3.1 million tons by India, the world's largest producer. India is followed by Mexico with 1.9 million tons produced annually and by Argentina with 1.1 million tons (2).

    Species and varieties of lemon

    For thousands of years, the  Citrus Limon (L.) Burm. F. genus is hybridised, and includes about fifteen species and cultivars that produce yellow lemons.

    Its flowering period is spread over several months, however the best fruiting takes place in winter. The lemon tree is a grafted shrub and is cultivated in such a way as to perpetuate its variety and protect it from disease. Without this, the first fruits would only appear after about ten years.

    The main cultivated varieties are called "four seasons” because they produce flowers and fruits: from October to January for the Primofiore, pale yellow and very juicy lemons with thin skins; from December to mid-May for the Limoni invernale, lemons with an intense yellow peel and few pips; from mid-May to mid-September for Verdelli, less fragrant and harvested green late fruits.

    Country and region of lemon Citrus Limon (L.) Burm. F.

    Our organic lemon peels come from the region of Murcia in Spain, which is very favourable to citrus growing.
    The Citrus Limon (L.) Burm. F. variety lemons represent an annual production of 1,100,000 tons of fresh lemons. We stock up on dried bark every year, an equivalent of 30-50 tons.
    It is in Argentina that there is also a large production of this variety of lemons intended mainly for juice.

    Cultivation and picking of lemon Citrus Limon (L.) Burm. F.

    Harvesting / drying / sorting methods / storage conditions

    The production of  lemons concerns 90% of all the citrus fruits produced by our local Spanish partner. Two harvest periods follow one another with a yield per hectare of 40 tons for organic lemons. Harvesters return approximately every six weeks to the same tree.
    Our lemon peels are harvested manually when ripe, from October to June, then processed by spraying. The barks are dried for twelve hours by indirect heating with the combustion of agricultural co-products with air temperature ranging from 58 to 74 degrees centigrade.
    By choosing peels from the juice industry, Natural Origins demonstrates its commitment to sustainable development and upcycling. For example, there is no waste since the fresh peels are processed the same day as they are harvested in order to preserve their freshness. The taste quality is therefore preserved and our always very recent stocks, provide natural ingredients with an authentic taste.
    In addition, all our batches of organic bark are systematically analysed for pesticides. Our local partner has to provide us with the sampling procedure.
    Our organic lemon peels are available in ribbons, cut (0.3-2mm, 3-6mm or 4-10mm) or powder.

    The plot, its history and its solidarity ethic

    Natural Origins has chosen to provide you with the best  nature has to offer with exclusively organic grade lemon peels.
    Natural Origins works in the region of Murcia in partnership with a local supplier of lemon peels that has existed since 1993. This partner obtained organic certification twelve years ago and also complies to IFS, ISO9001 and ISO14001 standards.
    This involves a 400-hectare agricultural structure that employs up to 600 people during the harvest season. Our partners also carry out actions in due respect to the environment and considerably increase the volumes of organic production: in 2019, 25,000 tons of fresh lemons were harvested, 40,000 tons in 2020 with new plantations.
    Certified Responsible since 2007, Natural Origins is committed to CSR.

    Harvest time during the year

    Harvesting our organic lemons takes place twice a year, in winter and in summer.

    Possible annual volumes

    500 tons

    We carry out cuts on our barks according to market needs and control the entire process in order to guarantee the traceability of our ingredients.

    (1) Franck Curk, Frédérique Ollitrault, Andres Garcia-Lor, François Luro, Luis Navarro, Patrick Ollitrault, Phylogenetic origin of limes and lemons revealed by cytoplasmic and nuclear markers, Annals of Botany, Volume 117, Issue 4, April 2016, Pages 565–583,

  2. #Organoleptic profile#

    Organoleptic profile of lemon Citrus Limon (L.) Burm. F.

    Our lemons from Spain are exclusively organic grade and include the zest and the mesocarp of the fruit.
    The bark also develops a slight bitterness, naturally provided by the mesocarp.

    Liqueur details

    Sun-yellow in colour, the liqueur already takes us on a journey to the South of Spain and its summer pleasures…


    Thanks to its essences, lemon peel has a strong & persistent scent.


    Very aromatic, our bark develops an acid but also sweet flavour, which gives it a stimulating and gourmet effect. We appreciate its natural intensity, guaranteed thanks to a non-aggressive drying process.


    We work with recent harvests, not exceeding 12 months, which allows us to offer very fresh and intensely scented products.

    Our Natural Origins selection criteria (batch refusal, etc.)

    At Natural Origins, we take care to check all batches before importing, in particular on the total absence of contaminants. Citrus fruits are indeed shrubs predisposed to contamination, which explains our strict and rigorous selection in accordance with the regulations in force.
    When we receive our batches, we control their humidity level to guarantee microbe and fungi-free ingredients.
    We furthermore systematically check the bark features  and we reject those appearing to be too brown, greenish or heterogeneous.
    We are also vigilant about insects or their larvae, as they are fond of sweet products such as lemons!
  3. #Its health benefits#

    Health benefits of lemon Citrus Limon (L.) Burm. F.

    Lemon has always been used to treat colds, in juice or infusion. Its essential oil is often used as an antiseptic and bactericide in cosmetics and household cleaning products, it also has antioxidant (3) and digestive properties.

    Source of pharmacologically active substances, in particular for its high vitamin C input (52 mg per 100 g), lemon contains 88% water, which makes it a low-calorie fruit (30 calories per 100 g). Its richness in vitamin C provides vigour and contributes to the proper functioning of the immune system (4).

    It also contains vitamins of group B, B1, B2, B3, B5, and B6 as well as vitamins E and K. Rich in minerals and trace elements, especially in potassium (150 milligrams per 100 grams), lemons provide considerable calcium (60 mg per 100 g) as well as phosphorus, iron, copper and magnesium. Lemons also have fiber, carbohydrates, lipids and fatty acids. A citrus fruit rich in soluble fibre, especially pectin, lemons contain pectin in its rind and in the white membrane surrounding its pulp.

    Its flavonoids, eriocitrin and hesperetin, give it its beautiful yellow colour and are said to have anti-inflammatory properties (5). They also help to reduce the risk of cardiovascular diseases (6), chronic diseases (7) and to prevent hypercholesterolemia (8) and diabetes (9). Many studies suggest that lemons have a preventive effect on certain types of cancer (10) (11) (12) (13).

    Limonoids naturally present in lemon, limonin and nomilin (14), are thought to be involved in inhibiting the replication of the human immunodeficiency virus (15). Some other lemon limonoids react against pathogenic fungi (16).

    (3) 14.Yu J, Wang L, Walzem RL et al. Antioxidant activity of citrus limonoids, flavonoids, and coumarins. J Agric Food Chem. 2005;53:2009-2014.
    (4) Gharagozloo M, Ghaderi A. Immunomodulatory effect of concentrated lime juice extract on activated human mononuclear cells. J Ethnopharmacol. 2001;77:85-90.
    (7) Steinmetz KA, Potter JD. Vegetables, fruit, and cancer prevention: a review. J Am Diet Assoc. 1996;96:1027-1039.
    Bazzano LA, Serdula MK, Liu S. Dietary intake of fruits and vegetables and risk of cardiovascular disease. CurrAtheroscler Rep. 2003;5:492-499.
    (10) Foschi R, Pelucchi C, et al. Citrus fruit and cancer risk in a network of case-control studies. Cancer Causes Control 2010;21:237-42.
    Miller EG, Gonzales-Sanders AP, et al. Citrus limonoids as inhibitors of oral carcinogenesis. Food Technol. 1994;48:110-114
    (12) Bae JM, Lee EJ, Guyatt G. Citrus fruit intake and pancreatic cancer risk: a quantitative systematic review. Pancreas 2009;38:168-74
    (13) Miller EG, Porter JL, et al. Further studies on the anticancer activity of citrus limonoids. J Agric Food Chem. 2004;52:4908-4912.
    (14) Lam LKT, Hasegawa S, et al. Limonin and nomilin inhibitory effects on chemical-induced tumorigenesis. In: Berhow MA, Hasegawa S, Manners GD, editors. Citrus LimonoidsFunctionalChemicals in Agriculture and Foods. Washington, DC: 2000: 185-200
    (15) Battinelli L, Mengoni F, et al. Effect of limonin and nomilin on HIV-1 replication on infected human mononuclear cells. Planta Med. 2003;69:910-913.
    (16) Govindachari TR, Suresh G, et al. Antifungal activity of some tetranortriterpenoids. Fitoterapia. 2000;71:317-320
  4. #Customs and traditions#

    Use of lemon Citrus Limon (L.) Burm. F. in cooking around the world, traditional remedy

    In Egypt, a legend tells the story of two criminals brought to the serpents as a punishment; the first died while the second survived because, what do they say, he had eaten a lemon. In the 10th century, the philosophical physician Avicenna already recommended lemon against fever and as an anti-venom. The Emperor Nero, it seems, very regularly consumed lemons because he feared poisoning. In the 16th century, the British navy established regulations on the consumption of lemons for its antiscorbutic medicinal properties, British ships were then named "lemonjuicers”.

    Mainly used nowadays for its food usage, lemon also serves as a condiment and natural preservative. It enhances the taste of dishes and flavours pastries, sorbets. Refreshing drinks are made from lemon juice, while pectin, a natural gelling agent, is widely used in the food industry: lemonade, teas, infusions, ice creams, sorbets, granitas, creams, pies and cakes. It is also found in salad dressing, in place of vinegar.

    Indispensable in North African cuisine, especially in tajines with crystalised lemons, we find  lemon in all possible forms depending on the country: in Japan in sauces, in Mexico to accompany beer, in South America with ceviche, and of course with seafood and fish.

    The peel of citrus fruits contains powerfully scented essential oils that are used in perfumes and in the manufacturing  insecticides.
  5. #Our stories#

    Natural Origins' anecdoctes on lemon Citrus Limon (L.) Burm. F.

    Several references of Citrus Limon (L.) Burm. F. are available: in ribbons, in different cuts and in powder. This bark sourced in Spain has been processed internally and is now part of 4 product ranges at Natural Origins, from a single raw material: raw, dried bark.

    - Herbal & Teas (0.5-1.5mm,1-4mm, 3-5mm, 4-10mm cuts; custom blends like Green Tea - Ginger - Lemon)
    - Raws (1-4mm cut suitable for macerations & distillations for the spirits & beer industry)
    - Life Science & Nutrition: Organic Lemon Bark Powder 500µm 1.5% Flavonoids