KITCHEN REVIEW

The Essential Kitchen Review on Appliances and Ingredients

Found & Used in The Asian Kitchen

HERBS, SPICES AND OTHER AROMATICS - ORANGE & TANGERINE PEEL

How to choose, prepare, cook and store orange & tangerine peel

ORANGE AND TANGERINE PEEL

|  Mandarin: CHEN PI  |  Cantonese: CHAN PEI  |

Both oranges and tangerines originated in China, where they are held in high regard for centuries before traders introduced them to the West. The sun-dried peel of both these citrus fruits is use as a spice, particularly in the cuisine of Sichuan and Hunan.

 aroma & flavor..

The dried peel is dark brown and brittle, but retains a strong citrus fragrance. When it is used in cooking, it imparts a tangy flavor to the food.

 culinary uses..

Originally, dried citrus peel were mainly used medicinally. Today, they are a popular seasoning and are often combined with star anise and cinnamon when braising meat or poultry.

 preparation & cooking techniques..

In braised dishes, pieces of dried peel are used in much the same way as star anise, and are discarded after cooking. When peel is used in stir-fry, however, it is first soaked in water until soft, and the pith is scrapped off before the peel is shredded or sliced.

 storage..

Orange and tangerines peel are sold in plastic bags in most oriental supermarkets or stores. Once opened, the bags should be resealed and kept in a cool, dry and dark place. The peel will keep for many months.

Published by asianrecipesonline