tangerine peel or fresh orange peel

The peel of tangerines (Citrus tangerina) or oranges (Citrus × sinensis) is the colored outer skin and white pith of these citrus fruits. Tangerine peel is thinner, more deeply colored (orange to reddish-orange), and separates more easily from the fruit than orange peel, with a characteristically bright, floral, and intensely aromatic quality. Orange peel, by contrast, is typically thicker and may have a more subtle, complex flavor. Both contain volatile essential oils—particularly limonene and myrcene—that provide their distinctive fragrance and flavor. In culinary applications, fresh peel refers to peel used shortly after harvesting, while dried tangerine peel (known as "chen pi" or "陳皮" in Chinese tradition) develops deeper, more concentrated flavors through aging and is prized in both cooking and traditional medicine.

Fresh orange and tangerine peels are used to impart bright citrus flavor and aroma to both sweet and savory dishes. The zest—the colored outer layer—is grated or minced for use in marinades, glazes, baked goods, desserts, and cocktails. Fresh peel adds complexity to braises, stews, and Asian stir-fries, while candied peel serves as a confection or garnish. In Asian cuisines, particularly Chinese and Vietnamese, fresh peel is incorporated into tea, broth-based dishes, and braised meats. Dried peel is a cornerstone of traditional Chinese cooking, lending bitter-sweet notes to soups, stews, and medicinal preparations. The white pith, though bitter, can be used in marmalade and other preserves.