Chenpi

Tangerine peel and chenpi, though seemingly similar, are distinct in the realm of traditional Chinese medicine. While both come from tangerine fruit peels, only those that have undergone a special preparation process can be called chenpi. Therefore, not all tangerine peels are considered chenpi. According to the 2020 edition of the Chinese Pharmacopoeia, chenpi is defined as the dried mature peel of the fruit of Citrus reticulata Blanco and its cultivated varieties, belonging to the Rutaceae family. There are two categories of this herb: "chenpi" and "Guang chenpi." The preparation method involves picking ripe fruits, removing the peels, and then drying them in the sun or at low temperatures. Chenpi has a bitter and pungent taste and is warm in nature. It targets the lung and spleen meridians. Its functions include regulating qi and strengthening the spleen, as well as drying dampness and transforming phlegm. It is used for symptoms such as abdominal distension, poor appetite, vomiting and diarrhea, and excessive phlegm. Although both tangerine peel and chenpi are derived from tangerine fruit peels, the term "chen" (aged) in chenpi reveals a crucial difference. Chenpi must undergo a specific processing method according to traditional Chinese medicine standards, while regular tangerine…