Chun pei is one of the few flavourings that gets more expensive as it ages.
This โold skinโ is made by leaving tangerine peel out to dry in a breezy, sunny place until it is completely desiccated, then putting it in an airtight jar.
Rather than losing flavour as it ages, as with many spices, chun pei becomes more complex and potent. When used in restaurants, the description of the dish will often state how old the chun pei is, especially if it is aged peel.
Shops that carry a range of chun pei usually have some peel that is aged for 10 years or more, and a small box can sell for hundreds of dollars.
Chun pei is sold at shops specialising in dried ingredients, as well as by traditional Chinese medicine (TCM) herbalists. In TCM, it is prescribed for a wide variety of complaints, including coughs, stomach ailments and inflammations.