A Detailed Guide to the Benefits, Effects and Ways to Eat Dried Tangerine Peel

Dried tangerine peel is the peel of ripe citrus fruits, made by sun-drying or air-drying and then aging it in storage for a period of time; it gets its name because the longer it is kept, the better it is considered to be. Good-quality dried tangerine peel has clear oil cells on the outer surface and a pure aroma; after long storage its smell turns from pungent and sharp to mellow and mild. Among these, the Guangchenpi produced in Xinhui, Guangdong, is relatively well known.

From the perspective of traditional experience, dried tangerine peel is often considered to have the effects of regulating qi and strengthening the spleen, and drying dampness and resolving phlegm; it is mostly used for cases such as abdominal distension and fullness, poor appetite, and cough with profuse phlegm. Modern research generally focuses on the volatile oils and flavonoids such as hesperidin that it contains, considering these substances to be related to its unique flavor and traditional uses, but the specific health effects should still be viewed rationally.

There are many ways to eat dried tangerine peel in daily life. The simplest is to take a few slices and brew them in boiling water as a tea. It can also be added in small amounts when making soup, stewing meat, cooking congee, or preparing desserts such as red bean paste, where it removes greasiness and enhances aroma. Dried tangerine peel can also be ground into a fine powder for seasoning, or brewed together with hawthorn, ginger, and other ingredients, each with a different flavor.

It should be noted that dried tangerine peel is rather warm and drying in nature, so people with qi deficiency and a dry constitution, those with dry cough due to yin deficiency, and those with internal excess heat should not eat much of it. Pregnant women and people taking medication should best consult a physician before eating it. When buying, choose products that are dry, free of mold, and have a natural smell. Store them sealed in a cool, dry place and guard against moisture and insects so as to maintain their quality and flavor.