In Morocco, lemons are preserved in jars or barrels of salt. The salt penetrates the peel and rind, softening them, and curing them so that they last almost indefinitely. The preserved lemon is used in a wide variety of dishes. Preserved lemons can also be found in Sicilian, Italian, Greek, and French dishes.
A major industry use of the peel is manufacturing of pectin - a polysaccharide used as a gelling agent, thickening agent and stabilizer in food and other products.
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