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Chenpi has a common name, 'ju pi' or mandarin orange peel. [ 1 ] Chenpi contains volatile oils which include the chemical compounds nobiletin , hesperidin , neohesperidin , tangeretin , citromitin , synephrine , carotene , cryptoxanthin , inositol , vitamin B 1 , and vitamin C. [ 2 ] Traditional Chinese herbal medicine uses the alcohol extracts ...
Kava root tea, common in Pacific island cultures (Polynesia, Melanesia, Micronesia), which has sedative effects and anesthetic effects caused by compounds called kavalactones. [13] The traditional form is a water-based suspension of kava roots. Kratom tea made from the dried leaves of the kratom tree.
The flavedo and white pith of a citrus fruit together makes up its peel. [3] The amounts of both flavedo and pith are variable among citrus fruits, and may be adjusted by the manner in which they are prepared. Citrus peel may be used fresh, dried, candied, or pickled in salt. Cross-section of an orange.
Despite its outer appearance and its aroma, the taste of the fruit itself is quite sour, although the peel is sweet. Calamansi marmalade can be made in the same way as orange marmalade. The fruit is a source of vitamin C. The fruit can be frozen whole and used as ice cubes in beverages such as tea, soft drinks, water, and cocktails.
In Korea, ginger tea is called saenggang-cha (생강차; 生薑茶, [sɛ̝ŋ.ɡaŋ.tɕʰa]). It can be made either by boiling fresh ginger slices in water or mixing ginger juice with hot water. [6] Sliced ginger preserved in honey, called saenggang-cheong, can also be mixed with hot water to make ginger tea. [7]
Yuja tea is popular throughout Korea, especially in the winter. [2] This tea is created by curing yuja into a sweet, thick, pulpy syrup. [3] It does not contain caffeine. [2] It is often sold in markets in large jars and used as a home remedy for the common cold. Yuja tea is made from the yuja fruit, which is commonly known outside of Korea as ...
Candied orange peel. Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on the size and type of fruit, this process can take from several days to several months. [1]
The tea industry uses the term orange pekoe to describe a basic, medium-grade black tea consisting of many whole tea leaves of a specific size; [6] however, it is popular in some regions (such as North America) to use the term as a description of any generic black tea (though it is often described to the consumer as a specific variety of black ...