Ready To Eat Orange Peel 150g

九制陈皮

S$5.80 S$6.60

Net weight: 150 g
Shelf life: 12 months
Ingredients: Licorice, Sugar

About dried tangerine peel

Sun-dried mandarin peel, aged. Older peel is darker, thinner and smells of dried fruit rather than fresh citrus, which is why the age is stated on the better grades. This pack is 150 g net, ready to eat as it is. At the quantities below that is about 30 pots. That works out at S$3.87 per 100 g.

Also known as chen pi, gwo pei, aged mandarin peel, 陈皮, xinhui peel, dried citrus peel.

Images are for reference only. The actual product may vary slightly from the images shown.

What people use it for

One of the most-used items in a Chinese kitchen: a strip in red bean soup, in steamed fish, in braises and in beef stews, and a piece dropped into a pot of pu erh. The ready-to-eat versions are a snack, not a cooking ingredient.

How to prepare it

Soak a piece in warm water for 15 minutes, scrape off the white pith if you want it less bitter, then add to the pot. One piece the size of a coin is enough for a family soup.

Keeping it

Airtight and dry. Real aged peel keeps for years and is meant to; sun it occasionally if it feels damp.

Questions people ask

What is the difference between chen pi and ordinary dried orange peel?

Age and origin. Chen pi is mandarin peel that has been aged, usually from Xinhui; the older it is the darker and more fragrant. Fresh-dried peel is sharper and more citrusy.