Mandarin orange zest

Tangerine zest is the thin outer layer of the tangerine peel, obtained by carefully scraping the peel without reaching the white part or pith, which is bitter. This ingredient is commonly used in cooking to provide a fresh, citrusy, and slightly sweet aroma to a wide variety of recipes, from desserts to savory dishes and beverages.

Origin: The tangerine is a citrus fruit native to Southeast Asia, although it is currently cultivated in many parts of the world, especially in temperate and Mediterranean regions. The zest takes advantage of the essential oil concentrated in the fruit's peel, making it very aromatic and valued in gastronomy.

Properties: Tangerine zest is rich in essential oils, antioxidants, and bioactive compounds that provide flavor and aroma, as well as antioxidant benefits. Furthermore, as an ingredient, it enhances the sensory profile of preparations, offering a fresh and vibrant touch without adding acidity or moisture as the juice would.

Synonyms in Latin American Spanish: Tangerine zest may also be found under terms such as grated tangerine peel, grated tangerine skin, or simply mandarin orange zest. In some regions, it is used interchangeably with sweet orange zest, although the tangerine provides a more delicate and less acidic flavor.