陳皮是蕓香科柑橘及其栽培品種的幹燥成熟果皮，幹燥三年後才能在陳方稱為陳皮。最好的陳皮產自廣東新會，因為新會陳皮的含量和營養成分遠遠高於其他地區。
新鮮的橘子皮會刺激腸胃，也可能是因為橘子皮表面附著了農藥或防腐劑。壹般的洗滌和日曬很難去除這些有害物質。所以，最好不要用新鮮的橘子皮泡茶、做菜。
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/news . ifeng . com/a/20160315/47858144 _ 0 . shtml " target = " _ blank " title = "鳳凰。com-陳皮是陳皮嗎？" & gt鳳凰網-陳皮就是陳皮？
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