Vernacular Names & Parts Used

Orange Peel, botanically derived from Citrus Sinensis, is commonly known as Narangi Chilka in Hindi and Sweet Orange Peel in English. In traditional systems, it is also referred to simply as Orange Peel or Citrus Peel. The outer dried peel of the fruit is the primary part used for herbal, culinary, and wellness applications.

Ayurvedic Properties & Common Uses

In Ayurveda, Orange Peel is known for its Katu (pungent) and Tikta (bitter) rasa with Ushna (warming) virya, making it helpful in balancing Kapha dosha. It is traditionally used to support digestion, appetite stimulation, and reduction of heaviness after meals.

Orange Peel is commonly used in Churna (powder), herbal teas, decoctions, and classical formulations, as well as in natural flavoring and fragrance preparations. It is also valued for its aromatic oils and is widely used in digestive blends, herbal drinks, and wellness products, as mentioned in traditional Ayurvedic knowledge.