I think Morti is talking about bitter orange peel. If you want to know what flavors it will add, you can chew on bitter orange peel (I only recommend doing this once). It tastes like cardboard, only bitter, and just a little bit like orange. Sweet orange peel tastes quite like oranges.
I recently made a wit with 1g/gal of each, bitter orange peel, and coriander. That's the least amount of spice I've ever used, and it turned out the best of any wit I've made. It's easy to overdo the spices.
As for the OP's situation, I'd probably add the spices to the hot bottling sugar, steep for 10min or so, then bottle.