Aged tangerine peel is actually the skin of a citrus fruit, which is dried after peeled.
One piece of skin usually comes in 3 to 4 segments. Two segments are about half of the peel. To use the peel as a cooking ingredient, soak it until tender {~30 minutes) and scrape off white pith from peel.
Tangerine peel has widely been used in Chinese dishes like soups, congee, and sometimes even for steaming fishes. A research done by Leicester School of Pharmacy shows that the compound extracted from tangerine peel can kill certain human cancer cells – BBC News.
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