Can Orange Peel Be Used as a Spice?

Did you know that orange peel can also be utilized as a spice? It might sound surprising, but in fact, it's true! Orange peel, also known as Chenpi in Chinese cuisine, originates from the dried and matured peel of citrus fruits, particularly oranges and their cultivated variants. These peels are typically dried either under sunlight or through low-temperature drying methods.
According to regulations set by the National Health Commission, orange peel is indeed considered Chenpi and falls under the category of medicinal and edible materials, making it suitable for use as a spice in daily life.

Orange peel is derived from a variety of sources, with New Mandarin Peel being the most renowned. Other notable varieties include Sichuan Mandarin Peel, Jian Mandarin Peel, and Zhe Mandarin Peel.
Orange peel can be incorporated into various cooking methods such as braising, stewing, simmering, boiling, steaming, braising, frying, and deep-frying. Representative dishes include Cantonese-style Chenpi Duck and dishes featuring the distinctive flavor of Chenpi in Sichuan cuisine.
Expanding on this topic, let's delve deeper into the culinary and medicinal uses of orange peel, its nutritional benefits, and explore some creative recipes that incorporate this versatile ingredient. Stay tuned for more insights on how orange peel can elevate your culinary experience and contribute to your overall well-being!