Dried Orange/Mandarin/Tangerine Peel

Dried orange, mandarin or tangerine peel is used in many Chinese dishes — stocks, soups, sauces, congees and stir-fries — and especially those from the Sichuan and Hunan provinces. It adds a subtle citrus flavour that is more haunting and less obvious than that of the fresh zest, and the acidity of the peel cuts through the fat of pork or duck, with which it is sometimes cooked. The peel, often used in conjunction with star anise and sichuan pepper, needs to be reconstituted in warm water before use. Available: Asian food stores.