I love dried orange peel. The only kitchen I really saw it in was in Thia Koula’s house. She was fanatic about it and she always had quite a lot hanging from various things in her kitchen but usually from door handles and cupboard knobs. She would offer me oranges all the time but only if she prepared them for me. She would get her little knife from her apron’s pocket and carefully begin by removing a very thin layer of orange starting from the very top of the fruit and moving down in a circular way, right to the bottom. She would always do it perfect so I never saw her break the spiralling peel shape not even once. It took me a long time to master this. She then let it dry until it was really hard and shrivelled and then would add it to most tomato based meat stews. The aroma is still there even just by thinking about it.