Chenpi, or dried citrus peel, is made by air-drying the peel (both albedo and flavedo) to preserve its active compounds naturally. Mandarin essential oils (Citrus reticulata) are known for their strong antioxidant properties (source).
According to a 2024 study by Wenling Zhang, Chenpi contains 781 active compounds, with flavonoid and phenol levels increasing significantly as it ages. The optimal aging period is between three to five years (source).
Our 2024 batch of Chenpi is now available for purchase, you can use it right away or store and age it yourself in a dry, dark place—your refrigerator is a good option. In China, aged Chenpi is preferred for both culinary and medicinal uses.
Culinary and Medicinal Uses
Satsuma Chenpi is widely used in traditional Chinese medicine and food, falling under the category of nutraceutical—food with therapeutic properties. One classic preparation is black tea infused with mandarin Chenpi, steeped for at least five minutes at 90°C, consumed 1–2 times a day.
(source).
For a more concentrated effect, Chenpi can be ground into a powder and used as a condiment, enhancing the nutritional benefits of foods. It pairs particularly well with chocolate (DOI: 10.1016/j.foodres.2023.113669).
In traditional Chinese medicine, Chenpi is used to relieve lung congestion, coughs, and to aid digestion (DOI: 10.29219/fnr.v65.7526).
Available Varieties
Satsuma Chenpi
Aromatic, with the characteristic fragrance of satsuma mandarins. Store in a dry, dark place to maintain quality.
Green Keraji Chenpi
Keraji mandarins, related to the Tankan variety, are particularly high in nobiletin, a potent poly-methoxyflavone (PMF). The green fruit has the highest PMF levels.
Keraji Chenpi variety offers an optimal balance of nobiletin content and a beautifully fragrant aroma.
Chinese proverb :
两陈皮一两金 an ounce of dried mandarine peel is worth an ounce of gold.
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