Icing sugar

Ichang Papeda is a citrus species belonging to the family Rutaceae. It is scientifically known as Citrus ichangensis and is native to southwestern and west-central China. The Ichang Papeda is known for its cold hardiness, unique flavor, and its use in various culinary and medicinal applications.

Description

The Ichang Papeda is a small tree or shrub that typically grows to a height of 2-5 meters. The leaves are evergreen, long, and narrow with a pointed tip. The flowers are white and fragrant, typically blooming in the spring. The fruit is a small, round, green to yellow citrus fruit with a thick rind and a sour taste.

Cultivation

The Ichang Papeda is a hardy citrus species that can tolerate colder temperatures than most other citrus. It is often grown in the mountainous regions of its native China, where it can withstand winter temperatures as low as -15°C. The tree prefers well-drained soil and full sun exposure. It is propagated through seeds and grafting.

Uses

The fruit of the Ichang Papeda is used in traditional Chinese medicine for its high vitamin C content and its purported benefits for the immune system. It is also used in cooking for its unique flavor, often in the form of a zest or juice. The leaves and flowers are also used in various culinary applications.

Hybridization

The Ichang Papeda has been used in the hybridization of several other citrus species, including the Yuzu and the Sudachi, both of which are popular in Japanese cuisine. These hybrids are valued for their unique flavors and their cold hardiness, inherited from the Ichang Papeda.

Conservation

The Ichang Papeda is considered a vulnerable species due to habitat loss and overharvesting. Conservation efforts are underway to protect this unique citrus species and its genetic diversity.