Lemon zest

Lemon zest is the colorful and fragrant outer layer of the lemon fruit, commonly used in cooking to provide fresh, citrusy flavor and aroma to a wide variety of dishes and beverages. This peel contains essential oils that are highly valued for their intensity and aromatic complexity.

The lemon is native to Southeast Asia and was introduced to Europe during the Middle Ages, later spreading throughout Latin America and the Caribbean, where the use of its zest is common in both traditional and modern recipes.

Lemon zest is rich in antioxidants, especially flavonoids, and provides small amounts of vitamins C and A. Furthermore, its use in gastronomy not only enhances flavor but can also help preserve food and improve digestion.

In different regions of Latin America, lemon zest may also be known as ralladura de limón, piel de limón, or simply limón rallado. In some preparations, it is used fresh, grated, or dried, thus adapting to a variety of sweet and savory recipes, such as desserts, sauces, marinades, infusions, and cocktails.