Zest

Zest is the thin, colourful outer layer of the peel of citrus fruit (lemon, orange, lime, grapefruit, mandarin), which is removed without touching the white bitter layer beneath it. It is precisely in this coloured layer that the aromatic essential oils are concentrated, giving the zest an intense, bright, and fresh citrus aroma.

The value of zest lies in the fact that it carries the pure, concentrated aroma of citrus without the acid of the juice and without bitterness, so it is a powerful yet delicate tool for flavouring dishes. Zest is widely used in sweet cookery: it is added to dough for baking, pastries, biscuits, and cakes, to creams, fillings, desserts, and glazes, giving them a fresh note. It is no less useful in savoury dishes — zest wonderfully sets off fish, seafood, chicken, rice dishes, vegetables, sauces, dressings, and marinades, adding unexpected brightness. Flavoured sugar and infusions are also made from zest. It is removed with a fine grater, a special zester, or a peeler (in thin strips). It is important to wash the fruit thoroughly beforehand. It is best to take zest from organic, unwaxed fruit. Zest is a simple but refined way to add to dishes a living, sunny citrus aroma and freshness.