News

orange peel, commonly known in Chinese as "Chen Pi" (陈皮), is a traditional herbal substance widely used in Traditional Chinese Medicine (TCM). The term "Chen Pi" literally translates to "old skin," referring to the practice of aging the peel to enhance its medicinal properties.

To produce Chen Pi, the peels of mature tangerines or oranges are carefully removed from the fruit, often in a single piece if possible, and then dried in the sun or with mild heat until they become stiff and brittle. They are typically aged for at least a year to develop a stronger medicinal effect, but some may be aged for much longer, even up to several years.

In TCM, Chen Pi is valued for its ability to regulate the "Qi" (vital energy) within the body, specifically to relieve Qi stagnation. It is considered to have a warming and drying nature, as well as a bitter and slightly spicy flavor. Chen Pi is believed to benefit the spleen and lung meridians, helping to resolve dampness, transform phlegm, and alleviate symptoms such as coughing, nausea, vomiting, and constipation due to Qi stagnation.

Chen Pi is often combined with other herbs in formulas to enhance its therapeutic effects. For instance, it might be paired with Scutellaria baicalensis (Huang Qin) to deal with intestinal disorders or with Aurantium (Zhi Ke) to address chest congestion and move Qi in the stomach.

Modern research has also shown that Chen Pi contains bioactive compounds such as flavonoids and volatile oils that contribute to its pharmacological effects, including antioxidant, anti-inflammatory, and antimicrobial activities.

Aside from its medicinal uses, Chen Pi is also used in Chinese cuisine to add flavor and aroma to dishes, especially in braises and stews. Its unique taste and aroma come from the essential oils contained in the peel. Properly prepared Chen Pi should have a rich, citrusy fragrance and a balanced bitter and slightly sweet taste.