Chenpi is the peel of citrus, and only mature citrus peel can be made into Chenpi. Pericarpium Citri Tangerinae is the dried and mature pericarp of Rutaceae orange and its cultivated varieties. Mature oranges that are common in the market can be used to make dried tangerine peel. However, it should be noted here that not all orange peels we eat at will can be made into dried tangerine peel, and only mature orange peels that meet a certain standard can meet the standard of dried tangerine peel.

Basic information

Chenpi, also known as orange peel, was called "Gui Lao" and "Red Peel" in ancient times. It is the pericarp of mature fruits of citrus and many other plants of the same genus, a small evergreen tree of Rutaceae. Because fresh orange peel tastes spicy, it is better to use orange peel for a long time, so it is named Chenpi. Among them, the orange peel of Guangdong Xinhui orange and Chazhi orange is the best, so Chinese medicine often writes "Guang Chenpi" and "Xinhui Peel".

Knowledge expansion

Pericarpium Citri Tangerinae is often peeled into several petals, the petals are connected, and some of them are irregular, with a thickness of1~ 4 mm. The outer surface is orange-red or reddish-brown, with fine wrinkles and sunken punctate oil cavities.

The inner surface is yellowish white and rough, with yellowish white or yellowish brown fibrous vascular bundles. The quality is slightly hard and fragile. The smell is fragrant and the taste is spicy and bitter.