We’re guessing you have been cooking your spinach in an aluminum or unlined copper pan. Pans made of aluminum or unlined copper react with the sulfur compounds in green vegetables to create unpleasant odors and flavors, and destroy vitamin C, folic acid, and vitamin E. You should cook greens in stainless steel, enamel, or glass pans.
How do I determine how much orange oil to use in place of grated orange peel? What would the ratio be?