{"id":27120,"date":"2026-01-09T16:28:34","date_gmt":"2026-01-09T08:28:34","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=27120"},"modified":"2026-01-09T16:28:34","modified_gmt":"2026-01-09T08:28:34","slug":"how-to-zest-a-lemon-and-the-best-way-to-use-it-to-flavour-food","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=27120","title":{"rendered":"How to zest a lemon and the best way to use it to flavour food"},"content":{"rendered":"


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Citrus zest is one of the most powerful and distinctive seasonings you can use, but most people just discard it.<\/p>\n

To make the most of it, you need to separate the zest from the pith, which together form the citrus peel (also called the rind or the skin).<\/p>\n

The zest is the colourful part of the peel<\/span>, the thin layer of yellow, orange or green on a lemon, orange or lime, while the pith is the thicker white layer underneath the zest.<\/div>\n

The zest has a bright taste and aroma due to the citrus oils it contains, while the pith has a cottony texture and bitter flavour.<\/p>\n

There are several methods, of varying efficiency, for removing the zest from the peel. A very sharp vegetable peeler will take off the zest in wide strips, although it usually also removes a layer of the pith, which then needs to be scraped away.<\/p>\n

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There are several tools, such as a citrus zester, for removing zest from peel. Photo: Shutterstock<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

This size is good when you want to infuse the zest in a liquid but also remove it easily \u2013 you can just fish it out of a mulled wine, for instance. A citrus channel knife (also known as a \u201cstripper\u201d) works better at taking off the zest in long strands about 3mm wide; this is the tool most bartenders use to create a lemon (or lime) twist for a drink.<\/p>\n<\/div>\n


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Citrus zest is one of the most powerful and distinctive seasonings you can use, but most people just discard it. To make the most of…<\/p>\n","protected":false},"author":1,"featured_media":27121,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[11084,108,15612,15611],"class_list":["post-27120","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-flavour","tag-food","tag-lemon","tag-zest","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/27120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27120"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/27120\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/27121"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}