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A popular bitter orange grown in the Mediterranean region. It has a thick, rough skin and an extremely tart, bitter flesh hill of seeds. Because of its high acid content, the Seville is not an eating orange but (because of that same acidity) is extremely popular for making marinades as well as Liqueurs. The Seville orange also finds its way into sauces and relishes, and is a particular favorite with duck because its acidity helps counteract the fatty flavor. The dried peel is often used for seasoning.