While the raw pulp is not edible, bitter orange is widely used in cooking.

The Seville orange (the usual name in this context) is prized for making British orange marmalade, being higher in pectin than the sweet orange, and therefore giving a better set and a higher yield.
 Once a year, oranges of this variety are collected from trees in Seville and shipped to Britain to be used in marmalade.
However, the fruit is rarely consumed locally in Andalusia.
This reflects the historic Atlantic trading relationship with Portugal and Spain; the earliest recipe for 'marmelat of oranges' date from 1677.

Bitter orange—bigarrade—was used in all early recipes for duck à l'orange, originally called canard à la bigarrade.

It is also used in compotes and for orange-flavored liqueurs.
 The peel can be used in the production of bitters.
 The unripe fruit, called narthangai, is commonly used in Southern Indian cuisine, especially in Tamil cuisine.
It is pickled by cutting it into spirals or small wedges and stuffing it with salt.
 The pickle is usually consumed with yoghurt rice called thayir sadam.
 The fresh fruit is also used frequently in pachadis.

The Belgian Witbier (white beer) is often spiced with the peel of the bitter orange.

In Finland and Sweden, bitter orange peel is used in dried, ground form (called pomeranssi in Finnish, pomerans in Swedish) in gingerbread (pepparkakor), some Christmas bread, and mämmi.
It is also used in the Nordic glögi.

In Greece and Cyprus, the nerántzi or κιτρομηλο, respectively, is one of the most prized fruits used for spoon sweets, and the C. aurantium tree (nerantziá or kitromiliá) is a popular ornamental tree.
 In Albania as well, nerënxa or portokalli i hidhur is used commonly in spoon sweets.

In Turkey, juice of the ripe fruits can be used as salad dressing, especially in Çukurova region.
However, in Iraqi cuisine, a bitter orange or raranj in Iraqi is used to complement dishes such as charred fish (samak or simach maskouf, tomato stew morgat tamata, qeema, a dish that has the same ingredients as an Iraqi tomato stew with the addition of minced meat, boiled chickpeas lablabi, salads, as a dressing, and on essentially any dish one might desire to accompany bitter orange.
Iraqis also consume it as a citrus fruit or juice it to make bitter orange juice  'aseer raranj.
Throughout Iran (where the fruit is commonly known as narenj), the juice is popularly used as a salad dressing, souring agent in stews and pickles or as a marinade.
The blossoms are collected fresh to make a prized sweet-smelling aromatic jam (bitter orange blossom jam, morabba bahar-narenj), or added to brewing tea.

In the Americas, the juice from the ripe fruit is used as a marinade for meat in Nicaraguan, Cuban, Dominican, and Haitian cooking, as it is in Peruvian ceviche.
In Yucatán (Mexico), it is a main ingredient of the cochinita pibil.
In Cuba, a traditional Christmas time dessert is made with the peel of the bitter orange cooked in syrup and eaten with cheese and buñuelos.
While the raw pulp is not edible, bitter orange is widely used in cooking.
The Seville orange (the usual name in this context) is prized for making British orange marmalade, being higher in pectin than the sweet orange, and therefore giving a better set and a higher yield.  Once a year, oranges of this variety are collected from trees in Seville and shipped to Britain to be used in marmalade. However, the fruit is rarely consumed locally in Andalusia. This reflects the historic Atlantic trading relationship with Portugal and Spain; the earliest recipe for 'marmelat of oranges' date from 1677.
Bitter orange—bigarrade—was used in all early recipes for duck à l'orange, originally called canard à la bigarrade.
It is also used in compotes and for orange-flavored liqueurs.  The peel can be used in the production of bitters.  The unripe fruit, called narthangai, is commonly used in Southern Indian cuisine, especially in Tamil cuisine. It is pickled by cutting it into spirals or small wedges and stuffing it with salt.  The pickle is usually consumed with yoghurt rice called thayir sadam.  The fresh fruit is also used frequently in pachadis.
The Belgian Witbier (white beer) is often spiced with the peel of the bitter orange.
In Finland and Sweden, bitter orange peel is used in dried, ground form (called pomeranssi in Finnish, pomerans in Swedish) in gingerbread (pepparkakor), some Christmas bread, and mämmi. It is also used in the Nordic glögi.
In Greece and Cyprus, the nerántzi or κιτρομηλο, respectively, is one of the most prized fruits used for spoon sweets, and the C. aurantium tree (nerantziá or kitromiliá) is a popular ornamental tree.  In Albania as well, nerënxa or portokalli i hidhur is used commonly in spoon sweets.
In Turkey, juice of the ripe fruits can be used as salad dressing, especially in Çukurova region. However, in Iraqi cuisine, a bitter orange or raranj in Iraqi is used to complement dishes such as charred fish (samak or simach maskouf, tomato stew morgat tamata, qeema, a dish that has the same ingredients as an Iraqi tomato stew with the addition of minced meat, boiled chickpeas lablabi, salads, as a dressing, and on essentially any dish one might desire to accompany bitter orange. Iraqis also consume it as a citrus fruit or juice it to make bitter orange juice  'aseer raranj. Throughout Iran (where the fruit is commonly known as narenj), the juice is popularly used as a salad dressing, souring agent in stews and pickles or as a marinade. The blossoms are collected fresh to make a prized sweet-smelling aromatic jam (bitter orange blossom jam, morabba bahar-narenj), or added to brewing tea.
In the Americas, the juice from the ripe fruit is used as a marinade for meat in Nicaraguan, Cuban, Dominican, and Haitian cooking, as it is in Peruvian ceviche. In Yucatán (Mexico), it is a main ingredient of the cochinita pibil. In Cuba, a traditional Christmas time dessert is made with the peel of the bitter orange cooked in syrup and eaten with cheese and buñuelos.
Bitter orange