Ingredients · Fruit

Lime Peel

Citrus × aurantiifolia · Rutaceae (citrus family)

Lime Peel
Dried lime zest — aroma without acid, which is the opposite half of what lime juice powder gives. The flavour lives in the coloured outer layer, the flavedo; the white pith beneath is bitter. One product carries it, alongside the juice powder, which is the right way to use both: the peel for perfume, the juice for sourness.

What it’s like, and how to use it

The partPeel
KindFruit
CaffeineCaffeine-free
TasteBright floral lime aroma with a clean bitterness and no sourness

How to use it

In dry rubs, seasoning blends and baking. In a tea blend. Bloom it in fat or in the wet ingredients. A pinch lifts a dish that is already salted but tastes flat.

With food

Coconut. Chile. Fish and prawns. Chicken. Ginger. Coriander. Rum. White chocolate.

With spices

Chile. Cumin. Coriander seed. Ginger. Lemongrass and kaffir lime leaf.

With tea

Green tea. Black tea. Rooibos. Lemongrass.

Its story

Where it comes from

Our lot names no origin.

What happened

Zest and juice are two different ingredients from one fruit, and the distinction is older than it looks — candied and dried citrus peel was a luxury in medieval Europe long before fresh citrus was ordinary anywhere north of the Mediterranean. The oils in the peel keep where juice does not, which is why peel travelled and juice did not.

On the shelf with it

Every product it goes into.

Every ingredient in the shop

Explore

Other ways in

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