Orange zest

Orange zest is the outer layer of the orange fruit, notable for its rough texture and bright, typically orange color. This peel contains highly aromatic essential oils, which impart an intense and fresh citrus flavor, ideal for enhancing the taste of various dishes and desserts in cooking.

The origin of orange zest dates back to tropical and subtropical regions, especially in countries with Mediterranean and tropical climates where oranges are cultivated, such as Spain, Mexico, Argentina, and Brazil. Traditionally, the zest has been used both dried and fresh to prepare infusions, marmalades, sauces, and in the making of sweets and pastries.

Among its properties, its content of essential oils rich in limonene stands out, providing antioxidant and digestive properties. It also contains small amounts of fiber and vitamin C, although its primary nutritional value lies in the aromatic compounds that contribute flavor and aroma to culinary preparations.

In different regions of Latin America, orange zest may also be called orange peel or orange rind, terms used interchangeably depending on the country, but always referring to this external part of the fruit. Its use in gastronomy is highly valued for adding citrus notes to both sweet and savory recipes.