Zheng Feng dried orange peel (chenpi) is crafted from sun-dried mandarin or tangerine peel, preserving its aromatic citrus character. This traditional Chinese ingredient adds a subtle bitter note to soups, stews, marinades and desserts. In traditional Chinese medicine, it is often used in herbal teas and medicinal decoctions.
Dried Orange Peel is made by drying the outer peel of oranges, typically mandarin oranges or tangerines. The peel is carefully sun-dried or dehydrated, preserving its flavour and aromatic qualities. In Chinese cooking, dried orange peel is often used to add a citrusy and slightly bitter flavour to dishes, including soups, stews, marinades, and desserts. In traditional Chinese medicine, dried orange peel is believed to have various health benefits, including aiding digestion and relieving coughs. It is often used in herbal teas and medicinal decoctions. It can be used whole, ground, or soaked in water before incorporating it into recipes.
Ingredients
Dried Orange Peel.
Nutritional Information (per 100g)
| Energy | 360.6kcal |
|---|---|
| Fat | 1.4g |
| - of which saturates | 0.0g |
| Carbohydrate | 79.0g |
| - of which sugars | 2.0g |
| Protein | 8.0g |
| Salt | 0.05g |
