zest of ½ lime

Lime zest is the colored outer peel of the lime fruit (Citrus aurantifolia or Citrus latifolia), a small citrus fruit native to Southeast Asia and now cultivated globally in tropical and subtropical regions. The zest comprises the outermost layer of flavedo—the oil-rich epidermis containing numerous essential oil glands—and should be distinguished from the bitter white pith beneath. Lime zest is bright green, highly aromatic, and intensely aromatic due to high concentrations of volatile compounds including limonene, citral, and pinene, which provide a sharp, fresh citric character with subtle floral and herbaceous notes. The flavor is more pungent and less sweet than lemon zest, with a distinctive tropical brightness.

Lime zest is used to impart concentrated citrus aroma and flavor to both sweet and savory dishes without the acidity of lime juice. It is essential in Southeast Asian, Latin American, and contemporary American cuisines, commonly appearing in cocktails (particularly margaritas and mojitos), curries, marinades, seafood preparations, desserts, and garnishes. The zest can be infused into oils, incorporated into spice rubs, grated over ceviche and raw fish dishes, or used to finish soups and sauces. Zest provides aromatic intensity that complements tropical fruits, chiles, coconut, and fish; it is typically applied at the end of cooking or as a garnish to preserve volatile oils and maximize fragrance.