Made from the peels of 大红柑, these aged tangerine peels come from Xinhui, a district in Guangzhou, China, known to produce the best peels. It is used in a plethora of traditional recipes, from savouries to soups to sweet desserts. Flavour wise, it imbues dishes with a distinct yet subtle citrus twang, and is efficient in purging unpleasant smells as well as gaminess in meat. In the practice of TCM (Traditional Chinese Medicine), tangerine peel is a well-established remedy for cough as it is believed to expel excessive phlegm from the lungs, and it is an aid to improving digestion.
Handpicked by Chef David Yip
David Yip is a chef and food consultant, who sets up and operates his own restaurants and teaches gourmet cooking. He is a regular contributor to major dailies such as The Business Times and regional online media such as the Michelin website and more. David travels frequently throughout the region researching Chinese culinary history and conducts lectures and demonstrations, particularly on heritage food.
The age of the peel is a critical factor of worth. In a manner like wine, the older the peel, the better its taste, aroma, and body. Those below 10 years of age are called simply tangerine peels; those 10 years and older are referred to as aged tangerine peels. These particular peels have been aged for 30 years, and at such antiquity, the colour of the peel takes on a beautiful dark golden brown and its scent becomes robust, earthy and aromatic.
The peels need to ‘breathe’, so do not store dried tangerine peels in airtight containers but instead in a dry and cool environment; that way fermentation would continue to age the peel. And the only ‘maintenance’ that’s needed is to take the peels out once in a while for a thorough sunning to get rid of fungus and bacteria.
Choice of 30gm or 50gm