The study aims to valorize mini orange peel by developing value added seasoning products from using the Albedo and Flavedo of the fruit. Four seasonings were prepared: T₁-Salt-Vinegar Mini Orange Seasoning, T₂-Jaggery Brine Mini Orange Seasoning, T₃-Mini Orange Peel Karampodi Seasoning, T₄-Sweet-and-Salty Mini Orange Peel Seasoning. The whole peel (including the flavedo and attached albedo) was washed and then manually separated, blanched for 3 minutes, brined according to the formulation, sun-dried, ground and stored. A Sensory evaluation was carried out with 32 semi trained panelists and with a 9-point hedonic scale. T₃ recorded the highest overall acceptability score (8.38 ± 0.66), followed by T₂ (8.31 ± 0.64), T₄ (8.25 ± 0.88) and T₁ (7.56 ± 0.91). ANOVA revealed significant differences between the formulations in appearance, aroma, taste, aftertase and overall acceptability whereas the colour and texture of the formulations were not significantly different. The moisture content varied between 7.5% and 10.1%, whereas the ash content was between 43.19% and 51.87%. Ashing was not performed for T₂ due to caramelized jaggery sticking to the crucible. The TSS values were 7.8 °Brix for T₂ and 4.0 °Brix for T₄. T₁ and T₃ do not contain sugar compounds therefore, TSS was not done. The study is useful for food waste reduction by valorizing citrus peels.