In a nutshell: The rare dried peel of the Japanese Chinpi mandarin is highly sought after and goes well with all poultry and game dishes.
The Chinese also make and use dried mandarin peel (especially in Hunanese orange chicken dishes), but ground Japanese Chinpi is more fragrant. The sun-dried peel of unshiu (mandarin) is used in the famous seven spice mix, Shichimi Togarashi, and in many traditional herbal medicine cures, such as a tea for soothing sore throats. The peels really come into their own when cooking poultry and game dishes. Try roasting a chicken, braising some duck or pigeon with some Chinpi peels to add some wonderful citrus fragrance . Also good with seafood, added to desserts and cakes, mixed with tea or even infused into home-made spirits.
About Épices de Cru
Épices de Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.