The peel of the tangerine is a thin outer shell of the fetus, which has a bright citrus aroma and sweet taste. The main characteristics of the mandarin peel are its subtlety and porous texture that contributes to an amazing aroma and taste. The nutritional value of the mandarin peel is a high content of vitamins C and A, as well as fiber, which is useful for digestion. In addition, the peel has antioxidant properties. The peel of the tangerine is widely used in cooking as a flavor and additive to various dishes and drinks. It can be added to baking, salads, marinades, desserts or used to prepare aromatic tea. Special