• Scientific Name: Citrus reticulata Blanco. Dried Tangerine Peel is prepared from mature mandarin or tangerine fruit peel and has a natural orange-red outer surface, pale cream inner pith and dry, curled texture. Citrus reticulata is the accepted botanical name.
• Also Known As: Chen Pi, Ju Pi, Mandarin Peel, Dried Mandarin Peel, Tangerine Peel, Citri Reticulatae Pericarpium and Qishr Al-Yusuf Effendi.
• What It’s Known For: An aromatic dried citrus ingredient with concentrated citrusy, tangy, slightly sweet and pleasantly bitter notes. Dried Tangerine Peel is commonly used in fruit infusions, tea blends, soups, braised dishes, marinades, spice blends, baking, syrups and desserts.
• How to Use: Add approximately 1 teaspoon or 2–3 small strips to 200–250 ml of hot water. Cover and steep for 5–8 minutes, then strain. For cooking, add a small quantity to soups, stews, sauces or braised dishes and remove larger strips before serving.
• Awafi Mill Quality: Carefully selected Dried Tangerine Peel packed for its concentrated citrus aroma, distinctive orange appearance and versatile culinary use. Store tightly sealed in a cool, dry place away from moisture, heat, direct sunlight and strong odours.
