Effective for mild wind-cold coughs, roasted tangerine peel develops properties similar to aged tangerine peel (Chen Pi) in moistening dryness and relieving cough. The pith inside the peel also helps dissolve phlegm. Tangerines themselves are rich in vitamin C, providing excellent nutritional support when one is ill.However, this method is only suitable for mild wind-cold coughs. If accompanied by fever, chills, or body aches, seek medical attention promptly.
The Principle Behind Roasted Oranges for Cough Relief
Orange peel can be processed into aged orange peel (Chen Pi) or dried orange peel (Ju Hong). Ju Hong is made by scraping off the white pith from the orange peel and is effective for coughs caused by wind-cold invasion. However, Ju Hong is typically dried, and dispelling cold requires utilizing the pungent, dispersing properties of orange peel. Fresh orange peel is more potent for this purpose.When roasting oranges, the surface exposed to flame releases substances, and similar eruptions occur internally. This process infuses the orange flesh with the medicinal properties of the peel.
Which Coughs Benefit from Roasted Oranges?
Roasted oranges are suitable for wind-cold coughs.In Traditional Chinese Medicine, coughs are categorized as exogenous (external invasion) or endogenous (internal injury). Exogenous coughs further divide into wind-cold and wind-heat types. Different coughs require entirely different treatments. Roasted tangerines suit wind-cold coughs, so it's crucial to treat the specific condition. Moreover, roasted tangerines have mild medicinal properties and should only be used as a supplementary treatment or dietary therapy for coughs.
How to prepare roasted oranges
Select fresh, ripe oranges. Wash and dry them thoroughly beforehand. Place a pan over high heat until dry, then add the prepared oranges. Heat gently over low flame while continuously stirring with a spatula until the oranges are lightly charred, steaming, and fragrant.Alternatively, roast them directly over an open flame. Position the oranges about 10 centimeters from the flame's core, turning them constantly during roasting until the peel dries and becomes slightly charred.
How to consume roasted oranges for cough relief
Dosage: Consume 1 to 2 oranges per day, each weighing about 50 grams. Avoid excessive intake.
Eating the peel: The peel is edible and contains more effective cough-relieving components, so consuming it together enhances the effect. However, during roasting, these active ingredients have already permeated the flesh. If the peel tastes unpleasant, eating only the flesh is acceptable. Avoid consuming any charred peel.
Other dietary remedies for coughs
Brown sugar ginger tea is also suitable for wind-cold coughs. Slice ginger in advance, boil water in an earthenware pot, add brown sugar once boiling, then add ginger slices after the sugar dissolves. Simmer for 10 minutes.
Steamed Pear with Fritillary Bulb Powder is suitable for wind-heat coughs. Cut off the top of a white pear, scoop out the core, and place 3 grams of fritillary bulb powder inside. Replace the pear top, place the pear in a bowl with some water, and steam for about 30 minutes. Remove the bowl and consume both the pear and the broth.