FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
ZEST
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Outer skin of citrus fruits.
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. iv
is the yellow surface of oranges and lemons, containing the essential or flavouring oil of the peel. The term is commonly used in this sense as orange- or lemon-zest.
Grimes, William. 2004. Eating Your Words. Oxford University Press.
is the outer colored part of the peel of citrus fruit, used as flavoring.
- ORIGIN from French zeste 'orange or lemon peel.
the perfumy outermost skin layer of citrus fruit (usually oranges or lemons), which is removed with the aid of a paring knife or vegetable peeler. Only the colored portion of the skin (and not the white pith) is considered the zest. It is also a term used to mean "spice".
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. iv
is the yellow surface of oranges and lemons, containing the essential or flavouring oil of the peel. The term is commonly used in this sense as orange- or lemon-zest.