What is the difference between lemon peel, zest and rind?  

Skip the Stand

How to Make Lemon Zest

Learn how to make lemon zest.

About Our Expert

If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

Send Marge your cooking questions

Like Marge on Facebook

Browse Marge Perry's Recipes

Video Tips from Marge

Technically speaking, the zest is the colorful portion of the peel or rind. The peel or rind refers to the entire skin—both the colorful outer portion and the bitter white pith that lies right beneath it. The white pith is bitter and unpleasant, while the zest has the bright flavor of the fruit.

But whether a recipe calls for grated lemon (or orange or lime) zest, peel or rind, you won't want to use that unpleasant white pith. It's the colorful zest that adds the bright acidic flavor of the fruit.

And speaking of zest, here's a neat tip. When grating the zest of a citrus fruit, grate the whole thing, even if you only need a small amount. Place the extra grated zest in small airtight pouches made of plastic wrap, and keep them in the freezer. They're terrific to have on hand when you need to brighten a soup, sauce or dressing. See 7 Ways with Lemons for some fresh ways to use lemons in recipes.

Marge Perry
Oct, 2010
advertisement

Printed from:
http://www.myrecipes.com/how-to/cooking-questions/difference-peel-zest-rind-00420000013265/

Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved. Use of this site constitutes acceptance of our Terms of Use and Privacy Policy (Your California Privacy Rights). Ad Choices