Tangerine peel (chen pi)

Citrus reticulata

Traditionally attributed effects: the ripe peel (chen pi) moves the qi of spleen and lung and dissolves phlegm; the green peel (qing pi) moves liver qi.

Safety notes

Ripe peel not with dry cough or yellow phlegm; green peel with caution in qi deficiency. Traditional use is no proof of effectiveness; if you are pregnant, breastfeeding, taking medication or have a medical condition, consult a doctor or pharmacist.

Preparation

Dried peel, ripe or unripe. Usually as a decoction, together with other herbs.

Use in traditions

Described in the classical Chinese materia medica, in the group 'herbs that regulate the qi'. The dried peel (chen pi) improves with age; in Xinhui it is aged for years and is expensive. Chen pi regulates the qi and dries damp and is part of Er Chen Tang and the Japanese Rikkunshito. The green, unripe peel is called qing pi.

Applications

Use by tradition

How different herbal traditions describe this herb. Amounts are traditional guidelines checked for obvious errors; they are not medical advice. For poisonous plants no dosage is given on purpose.

Chinese materia medica

Nature and taste: pungent, bitter, warm, aromatic
Meridians: spleen, lung (ripe); liver, gallbladder, stomach (green)

Attributed effects

Ripe peel: for a full, bloated feeling after eating, belching, nausea and vomiting, phlegm and fluid in chest and abdomen, and to prevent stagnation from tonics. Green peel: for pain in chest, flanks and breasts from liver qi stagnation, food stagnation, hernia and breast abscesses.

Preparation and amount

Traditional dosage: 3–9 g a day, usually in a decoction. The older the peel, the higher the quality. Can be candied in sugar syrup or mixed with honey into an electuary.

Combinations

Ripe with ban xia, fu ling and licorice in er chen tang
Ripe with bitter orange and mu xiang for qi stagnation in the middle
Green with chai hu and xiang fu for liver qi stagnation