How many years is best to store tangerine peel?

Tangerine peel is a common Chinese medicinal material. The main raw material is the orange peel left over from eating oranges. Of course, if you want to turn orange peel into tangerine peel, it still needs to undergo certain processing, among which drying is an indispensable step. You should know that many Chinese medicinal materials, including tangerine peel, have a very long shelf life, so it is very important to choose which one. So, how many years should tangerine peel be stored before it is best to eat it?

The longer the storage time is not necessarily the more effective it is. The effect of Chinese medicine lies in its smell. Tangerine peel has a strong medicinal flavor and is somewhat irritating when taken, which may cause side effects. After being stored for a while, the medicinal aroma will gradually evaporate and you can take it. If it is left to age for an indefinite period of time, it will lose its medicinal effects. Therefore, Chen Jiu has certain limits. Generally speaking, a 1-2 year usage period is more suitable.

Indications

It is used for abdominal distension, poor appetite, vomiting and diarrhea, cough with excessive sputum.

Related Combinations

1. Used together with Atractylodes lancea and Magnolia officinalis, it is used for patients with cold and dampness in the middle jiao, spleen and stomach qi stagnation, abdominal distension and pain, nausea, vomiting, and diarrhea.

2. Used together with hawthorn, Shenqu, etc., it is used for food stagnation, qi stagnation, and abdominal distension and pain.

3. Used together with Zhishi, ginger, etc., it is used for chest obstruction and shortness of breath.

Dosage

3～10g.

Preparation method

Remove impurities, spray water, moisten thoroughly, cut into strips, and dry.

Physiological characteristics

1. Tangerine peel: It is often peeled into several petals, which are connected at the base. Some are irregular flakes, 1 to 4 mm thick. The outer surface is orange-red or reddish-brown, with fine wrinkles and sunken punctate oil chambers; the inner surface is light yellow-white, rough, with yellow-white or yellow-brown tendon-like vascular bundles. The texture is slightly hard and brittle. It has a fragrant smell and tastes spicy and bitter.

2. Guangdong dried tangerine peel: often 3 petals connected together, neat in shape, uniform in thickness of about 1mm, with larger dot-shaped oil chambers, and transparent and clear when viewed against light. The texture is softer.