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ChenPi - Chinese Truffles

ChenPi is sun-dried tangerine (mandarin) peel used as a traditional seasoning in Chinese cooking and traditional medicine. They are aged by storing them dry. The fresh peel has a pungent and bitter taste. The more longer stored ChenPi has better taste and greatly reduced the volatile oil and flavonoids content will be increased which the medicinal value can be reflected. It's used to treat cough, rheum and stomach pain especially in winter season.The below image is a fifteen years old ChenPi. It smells very nice like French Truffles! It can be used in cooking as well such as soup and slow cooking dishes.
Mandarin usually grow up in Middle and South China. You can use IMPERIAL mandarin to make ChenPi in Australia. You need to dry the peel and keep them in dry condition for at least one year. 
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