dried citrus peel; chenpi
Specifically the dried peel of a satsuma mandarin (Citrus unshiu) or similar citrus, used as a seasoning in Japanese cooking and as a crude drug in traditional Chinese medicine (kampo). Often aged for several years to mellow the flavor.
Chenpi is one of the ingredients in shichimi togarashi.
In traditional Chinese medicine, chenpi is sometimes used to aid digestion.
Shichimi togarashi is a blended spice mix that often contains 陳皮 as one of its components, along with chili pepper, sansho, and other ingredients.
Standard kanji spelling for dried citrus peel used in cooking and traditional Chinese medicine.
Irregular kanji usage; Not recommended for learners.
From Chinese 陳皮 (chénpí), literally 'aged peel'. The character 陳 means 'to display' or 'old', referring to the aging process that improves the peel's quality.