Spice/Flavoring | Vegan Gluten Free

Tangerine Peel

Citrus reticulata Allergen-Free
Tangerine Peel

Sourcing & Taxonomy

  • Family Rutaceae
  • Primary Cuisine East Asian, Mediterranean
  • Seasonality Winter (fresh), Year-Round (dried)
  • Source Tangerine Fruit

The Forktionary Angle

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Definition

The aromatic outer rind of the tangerine fruit, used fresh, dried, or candied for its distinct citrusy and slightly floral flavor.

Sensory Profile

TasteCitrusy, Aromatic, Slightly Bitter, Sweet (candied)
TextureLeathery (fresh), Woody (dried), Chewy (candied)
AromaFloral, Sweet Citrus, Pungent
AcidityMed-High

Technical Metrics

Nutrition Facts

Per 5g (1 tsp zest)
Calories60 kcal
Total Fat0.1 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein1.2 g
Total Carbohydrate15 g
Dietary Fiber9 g
Total Sugars2.5 g
Calcium100 mg
Iron0.5 mg
Potassium200 mg

Chef’s Secret

When using dried tangerine peel (Chenpi), rehydrate it in warm water for at least 30 minutes, then scrape off any white pith from the inner side to reduce bitterness.

Substitutions

Best Match

Orange Zest

1:1

Most common substitute, offers similar citrus aroma and flavor, though slightly less floral.

Clementine Peel

1:1

Very similar to tangerine, often interchangeable for fresh applications.

Dried Lemon Peel

1:1 (use less for fresh)

Provides citrus notes but is more tart and less sweet/floral.

Orange Flower Water (small amount)

~1:50 (peel:water)

For capturing the floral aspect in liquids, but lacks citrus body/bitterness.

Buying Guide

For fresh peel, choose organic tangerines to avoid pesticides. Dried peel should be fragrant and free of mold.

Flavor Pairings

Duck Pork Fish Chocolate Teas Asian Stir-fries Desserts Cocktails.