Orange Peel

At a Glance

Common name

Orange Peel

Scientific name

Citrus sinensis

Family

Rutaceae

Region

China

Plant part

Peel (zest)

Caffeine

Caffeine Free

Evidence

Limited

Safety review

Safety information on file

Botanical Description

A small evergreen citrus tree with glossy oval pointed dark green leaves, small white fragrant flowers, and bright orange round fruit; the peel (zest) is the part used.

Also known as: Sweet Orange Zest, Chen Pi, Aurantium Peel

Historical Background

Orange peel has flavored Chinese, Mediterranean, and Persian drinks for millennia, prized for its sweet citrus zest. Aged bitter orange peel (chen pi) is a classic TCM digestive, and dried peel remains a cornerstone of warming, cold-season tea blends.

Earliest recorded uses: Used in Chinese, Mediterranean, and Persian traditions for millennia; both food and medicinal peel (chen pi).

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Sweet citrus, zesty, warm, slightly floral

Tea Preparation

Modern Evidence

Orange peel is a rich source of flavonoids (hesperidin) and volatile oils. Clinical evidence for specific benefits is limited; it is not a treatment for digestive disorders, cold, or any disease, though it remains a popular, warming tea ingredient.

Evidence levels describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.