Many recipes — both sweet and savory — will call for lime zest when a dish just needs that extra zing. Grated lime zest is commonly used in baking, sauces, marinades, and salad dressings. Larger zest pieces work well for garnish on cakes, pies, and most famously on cocktails like a classic lime drop martini.

Lime zest comes from the peel of a lime, but it does not include the inner layer of the peel known as the albedo. This inner layer contains the "pith," or the soft, white, substance that has a naturally bitter taste.

Zest is most commonly grated, but so long as you're only removing the outermost layer of the peel, you can also use zest in large pieces, thin strips, or even curled pieces for garnish.

Processing
Limes are harvested by hand and delivered fresh to the factory, each load is quality assurance sampled for foreign material and physical defects. The lemon peel is washed, milled, inspected and frozen to -18°C or below.

Packing
During packing the lime zest are inspected before weighing and filling into lined cartons. The cartons are check weighed, palletised and stretch-wrapped before being returned to store at -23°C to await despatch, at -18°C.