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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It is the sun-dried skin of a tangerine or mandarin orange, widely used in Chinese cuisine and traditional medicine for its aromatic and digestive properties.
Look for peels that are thin, dry, and brittle. Older peels (aged Chenpi) are darker, more fragrant, and more expensive.
Yes, it is recommended to rinse the peel briefly and then soak it in water to soften it before adding it to your recipe.
Fresh tangerine or orange zest can work in a pinch, though the flavor profile is brighter and less complex than the aged, dried version.
The white pith on the inside of the peel can be bitter. Soaking the peel and scraping the pith off with a spoon before cooking helps prevent this.
If kept dry and airtight, it can last for years. In Chinese culture, aged peel (10-20 years) is highly prized for its deep flavor.
Yes, you can air-dry organic tangerine peels in a well-ventilated area until they are completely hard and brittle.
It is frequently used in red bean soup, beef stews, steamed fish, and various herbal teas.
dried tangerine peel is a versatile ingredient found in cuisines around the world. With 283 calories per 100g and 1.5 grams of protein, it's a nutritious addition to many dishes.
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