Lime zest

Lime zest is the thin, colored outer layer of the lime peel, obtained by gently rubbing the fruit with a fine grater or a zester. This ingredient provides a fresh, aromatic, and slightly acidic citrus flavor that enhances a wide variety of culinary preparations, from desserts to marinades, sauces, and beverages.

The lime is native to Southeast Asia and has spread widely throughout tropical and subtropical regions of Latin America, the Caribbean, and other parts of the world. Its cultivation is primarily associated with countries such as Mexico, Peru, Colombia, and several in Central America, where the lime is a fundamental ingredient in the local cuisine.

Regarding its properties, lime zest concentrates essential oils rich in antioxidant and aromatic compounds, which intensify the flavor without adding extra juice or acidity. Furthermore, the lime is known for its vitamin C and phytonutrient content, which can contribute to a healthy intake, although in cooking, the zest is used primarily for its aroma and flavor.

In different Spanish-speaking countries in Latin America, lime zest may also be called "cáscara rallada de lima", "ralladura de limón verde", or simply "ralladura cítrica", although the most common and specific term is "ralladura de lima". It is important not to confuse it with lemon zest, which comes from another citrus fruit and has a slightly different flavor.