Chenpi 陳皮

Chenpi is the entire peel removed from ripe mandarin oranges. The peel is best dried under sunlight. Dried peel will turn brown on one side and stay cream colour on the underside. It tastes slightly bitter. The medicinal properties of the peel increases with age. Chenpi is well known for its function to treat gastric and abdominal distension, loss of appetite, alleviates nausea, and to help dissipate phlegm.
Chenpi is used as a seasoning in Cantonese cuisine. It is added to soups, steamed seafood, in congee, in red bean dessert, and sweetened as a snack. It is also one of the seven ingredients in a Japanese spice mixture shichimi togarashi.

秋意甚濃,早上到街角吃早餐時發現水果姐姐的裝置藝術已舖滿路旁,對啊秋天又是曬果皮的季節,街頭巷尾賣水果的小檔已剝開了數百張果皮,有的用線穿上,有的平舖在地上,讓果皮狠狠曬著日光浴。有說新會人製作陳皮這個傳統已有700年歷史,藥用或保健功效亦較為突出,新會的地勢適合種植柑樹,但每年的「柑」期有限,農民要把握每分每秒收成,他們通常會將果皮剝成3瓣,曬乾後可以保存很長時間。
陳皮在藥用或煮食方面亦有不少貢獻,不要看它皺皺醜醜,單單一小片沖茶已夠香夠醇。有些煮魚的人會用作除腥,煮肉的人會用作提升香味,我這種秋涼咳到甩肺的人,陳皮就可以理氣健脾,化痰止咳。