Lemon/Orange "zest"?? Didn't we used to call it peeling?

Question

Now, all of a sudden it is a "zest" that is sprinkled, added, stirred in for a beautiful flavor? Isn't it still the PEELING???? Did you eat it before it was "zested" (just rip it off and bite it)? Do you use it now?

Answer 1

The peel usually includes the white, dry and somewhat astringent underlayer. When a recipe calls for zest it's only the very outer layer that contains the oils that you are after.

Answer 2

The zest is the very outside of the peel of citrus fruit.  Only the bright colored part, not the white inner part of the peel.  

Answer 3

The peel was normally finally sliced, and I mean hair thin but we also had a zesting face on our triangular grater.

Answer 4

The zest is only the colored part of the peel.  The entire peel includes the white part beneath the zest but before the meat of the fruit.

Answer 5

I always called it peeling...I never use "zest" though! so I guess it doesnt really matter!

answer my question please!

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Answer 6

Nope, I've always refered to it as zest and I've been cooking 30 some odd years.  Simply the outer peel, you don't want to go into the white, so really no, it is not the peel

Answer 7

Lemon and Orange ZEST is grating off the color on the outside of a lemon or orange, but not so deep that you hit the white, bitter part.  Yes, the rind has flavor components and oils that are used in cooking.

It is not peeling; it is grating off just the color of the lemon or orange.  

It is typically used sparingly.

Answer 8

the zest is referred to only the coloured part of the fruit which has wonderful and natural oils to impart flavour if u use the peel u r using the white part as well in which it has an unpleasnt taste because it is bitter although some recipes call for it when making whole orange cake or even candied peel

Answer 9

it's the peel of the fruit but its always been called zest.