Zest is the outermost, coloured peel of citrus fruit, used in fine strips or grated. It contains the fruit's aromatic essential oils.

Origin

The word comes from the French “zeste”. A citrus zester pulls fine strips, a fine grater produces grated zest.

How to

Use only unwaxed fruit and wash it in hot water. With light pressure take off only the coloured layer; the white pith beneath is bitter. Add zest just before serving, because the aroma is volatile.

In flexitarian cooking

Lemon zest brings freshness to pasta, risotto, hummus and vegetables and often replaces some of the salt.

Related recipes

Creamy lemon garlic pasta, Lemon cake, Salsiccia pasta with fennel, lemon and white wine

The right tool

Get fine zest without the white pith with our Premium Stainless Steel Zester.

Related terms

Microplane, Garnishing, Seasoning to taste, Vinaigrette