Tangerine peel is the outer peel of a citrus fruit grown on an evergreen tree and smaller than an orange. The tangerine is native to Asia and was introduced to Europe in the nineteenth century. It is most commonly eaten when peeled and fresh, though the fruit is used in salads, desserts, main dishes, and the juice is marketed in the United States. Tangerines are a good source of vitamin C and other vitamins, and the dried rind is used in the flavoring of cakes.

Dried tangerine peel has been featured in Chinese cooking for hundreds of years - Chicken With Orange Peel is a popular Szechuan dish. Dried tangerine peel has a distinctive, rather bitter, taste. Unfortunately, it is rather expensive, but you can also make your own - just leave the tangerine peel to dry naturally, and then store it in an airtight container for several months. (Note: there is some disagreement over whether or not you should remove the white pith).

Tangerine and other citrus peels contain beneficial compounds that have been found to lower cholesterol, balance blood sugar, and activate liver detoxification. It is shown to have anti-inflammatory properties, and is used to prevent indigestion, aid the digestion of fatty foods, and to treat anorexia, colds, flu, coughs, stress, and menstrual disorders. Tangerine peel is also used for its antioxidant activity and as an anti-cancer agent.