Lemon Rind
| Lemon Rind in TCM:Explore the properties of Lemon Rind according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Temperature: cold
Channels: LI, ST, HT, LV, SJ
Flavors: sweet, sour
Special Properties:
circulates qi, circulates blood, clears heat, eliminates toxins
In terms of Traditional Chinese Medicine (TCM) Lemon Rind is known for its ability to regulate qi circulation, clear heat, and eliminate toxins.
In general the ancient Chinese medical texts cite that it enters the stomach, heart, large intestine, and san jiao. The flavor of Lemon Rind is sweet and sour, and it is considered to be cold in temperature.
"Lemon rind" and "lemon peel" are often used interchangeably, but technically they can refer to slightly different parts of the lemon:
Lemon Rind: The outer colored part of the lemon's skin, which contains the essential oils responsible for the lemon's flavor and aroma. It's often grated or zested for use in cooking, baking, or garnishing dishes. The rind typically refers to just the outermost layer of the skin.
Lemon Peel: This can refer to both the outer colored layer (the rind) and the white spongy layer underneath it, called the pith. The pith is less flavorful and more bitter than the rind. When recipes call for lemon peel, they might mean just the colored part or both the colored part and the pith.
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Folk remedies presented on this site are designed to address specifc TCM diagnoses, and are not one-size-fits-all. If you would like to learn more about Traditional Chinese Medicine (TCM) and how it relates to Chinese Nutrition, you can book in a free call with a licensed professional. There is no obligation to purchase.
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