I'm making a Chinese cucumber recipe from Saveur that's basically a quick pickle. It's supposed to have a bit of dried tangerine peel crumbled over the top. I bought the stuff in a grocery in Chinatown. Tasting it plain, it's not as citrusy flavorful as I would have expected, and a bit bitter. Maybe I got stuff that's just old and past its prime? Or is that what it's like, and you have to cook it to get any flavor? I'm also reminded that I've seen candied tangerine peel. Maybe that's just what is normally meant by dried tangerine peel? Any input from someone with experience with this ingredient would be much appreciated.