Chenpi preserves the sweet flavor and moistness of the fruit, along with a hint of bitterness and astringency (due to the citral it contains). When used in cooking, apart from adding the fragrance of fruit to the dish, it also helps meat to become tender more quickly.
陳皮的味道保留了水果的甜潤，外帶一絲苦澀（這是其中檸檬醛成份的作用），以之入菜，除了讓菜餚添加果香味，還可以將肉早點燉爛。