I’ve been making my own chen pi (aged dried tangerine peel) from organic fruit because it can be surprisingly difficult to find citrus peels that haven’t been treated with pesticides, waxes, coatings, or post-harvest chemicals.

In Traditional Chinese Medicine (TCM), chen pi has been used for centuries and is traditionally associated with supporting digestion, helping move stagnant qi, drying excess dampness, and assisting the body in processing heavy or rich foods.

Historically, it’s often been added to herbal formulas and teas, where its aromatic qualities were thought to become deeper and more refined with age.

In fact, older chen pi has sometimes been considered especially valuable within traditional systems.

What fascinates me is that chen pi begins as something many of us throw away: Citrus peel.

With time, patience, and proper storage, those humble peels become an herbal ingredient with a long history of culinary and traditional use.

For me, part of the appeal is also knowing exactly where the fruit came from.

By starting with organic tangerines and drying the peels myself, I can avoid many of the unknowns that come with conventionally grown citrus.

There’s also something deeply satisfying about transforming kitchen scraps into a long-term preparation and allowing time itself to become part of the process.

Mine are drying slowly now…and then the aging begins.

Disclaimer
This information is shared for educational purposes and discussion of traditional herbal practices only. It isn’t intended as medical advice, diagnosis, or treatment. Herbs and traditional preparations may not be appropriate for everyone and can interact with pharmaceuticals, etc. Always consult a qualified healthcare professional before using herbs therapeutically.