Description:
- Origin: Xin Hui, Guangdong China.
- Aged Years: 20 years +/-
- Dried mandarin peel / dried tangerine peel (陳皮) has been widely used in Chinese cooking for hundred of years. You can add a little piece of it into soups, congee and even in desserts.
- A versatile ingredient that can be used in many savoury or sweet dishes. Its subtle fragrance will enhance the flavour and take the dish up a notch.
- Cooking Preparation:
- Soak in water to rehydrate lightly before cooking.
- Scrape off the bitter white pith.
- Shelf Life: will last indefinitely if stored in an airtight container in a cool, dark place away from heat / drastic temperature changes / sunlight.
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