What is the TCM thermal nature of Tangerine Peel?

Tangerine Peel (Chen Pi) is classified as Bitter, acrid, warm; Spleen and Lung channels in Traditional Chinese Medicine.

What are the traditional TCM uses of Tangerine Peel?

In TCM, Tangerine Peel is traditionally used for: Regulate qi and strengthen the spleen, dry dampness and transform phlegm.

Where is Tangerine Peel documented in classical TCM texts?

Tangerine Peel appears in the Shennong Bencao Jing (~200 CE) and has been documented in TCM pharmacopoeia for over 1,800 years.

Tangerine Peel

Chen Pi · 陈皮 · TCM Herb Encyclopedia entry maintained by tcmplate Editorial · Updated 2026-09-05

📋 TCM Classification

Thermal Nature & Flavor: Bitter, acrid, warm; Spleen and Lung channels

Chinese Name: 陈皮

Traditional Uses in Chinese Medicine

Regulate qi and strengthen the spleen, dry dampness and transform phlegm.

Chinese pharmacopoeia: 理气健脾，燥湿化痰。

Classical References

Food Therapy Applications

In TCM food therapy, Tangerine Peel is traditionally incorporated into daily meals:

Congees (rice porridges): Slow-cooked with rice to support Spleen and Stomach function
Soups and broths: Combined with other food-grade herbs for seasonal wellness
Herbal teas: Steeped as a single herb or in compound tea formulas

Note: The above describes traditional food therapy use. It does not constitute medical advice. Consult a qualified TCM practitioner for personalized guidance.

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