Zest: a small word, a big impact

Anyone who enjoys cooking or blending knows zest: it's the thin, brightly colored outer peel of citrus fruits like lemons, oranges, or limes. This is precisely where the aromatic oils are concentrated, making a dish or drink taste fresher and more vibrant with just a single rub. When you rub the peel, tiny oil bubbles burst, releasing the characteristic citrus aroma. Beneath the colored layer lies the white pith, known as the albedo, which tastes bitter. Therefore, for good zest, you should only use the colored outer layer.

Why lemon zest works so well

It's primarily the scent of the zest that makes lemons so special. The delicate oils within it provide that fresh kick that brightens sweet dishes and makes savory ones more refined: cakes become moister, dressings more rounded, fish gains definition, and risotto stays light. To achieve this effect, grate the zest over the dish only at the very end; freshly grated, it releases the most intense fragrance. The timing is crucial: the fresher the zest is grated, the stronger the aroma, so it's best to add zest to food or drinks just before serving.

What is in the zest and what effect does it have?

The colorful peel is essentially a small reservoir of aroma. Citrus oils make up the largest proportion, especially limonene: this is the main scent that gives freshly grated lemon its "clean and fresh" character. Smaller amounts of other aromatic compounds like citral and linalool are also present, rounding out the lemony note, sometimes with a greener and more zesty touch, sometimes with a slightly floral note. These aromatic compounds are volatile, meaning they dissipate quickly. This is precisely why freshly grated zest smells so intense, while the scent fades after a while.

Besides oils, the peel contains so-called secondary plant compounds, primarily flavonoids. These sound complicated, but in the kitchen they work quite simply: they enhance the yellow color, balance a subtle bitterness, and act as antioxidants, like little "freshness protectors" for the aroma. A little pectin and fiber are also present; these, especially when the zest is finely grated, ensure a pleasant mouthfeel and help the flavors blend together. While vitamin C is primarily found in the juice and white pith, the zest provides the crucial aroma and flavor. In short: the zest provides the aroma, the juice the acidity, and together they create that typical, full-bodied lemon experience.

This is how you easily make zest.

Choose organic citrus fruits, wash them thoroughly, and dry them well. Then, take a fine grater or zester and gently grate the peel, just until the yellow pith is removed. As soon as the white pith becomes visible, move to a different spot. A sharp knife also works: peel off paper-thin strips and cut them into very fine strips. It's important to use light pressure, keep the work short, and work while fresh to preserve the volatile aromas. For warm dishes, it's best to add the zest at the very end; for cold dishes or drinks, grate it briefly just before serving for the strongest aroma.

The missing zest: Why direct juices often have little aroma.

You may have noticed that bottled lemon or orange juice smells significantly less intense than freshly cut fruit. There's a simple reason for this: when juicing, primarily the pulp is processed; the peel, with its fragrant oils, is deliberately excluded to prevent the juice from becoming bitter or cloudy. However, it's precisely in the zest that most of the aromatic compounds are concentrated. The peel oil is often extracted separately and used in food flavorings, dietary supplements, or even perfumes; it's often more valuable than the juice itself. At home, this difference is less noticeable because cutting and squeezing the fruit automatically scratches the zest: the room fills with citrus aroma, and our brain associates this scent with the taste in the glass. This olfactory experience is missing in the bottled juice, which is why pure, freshly cut juice often has a less pronounced aroma.

That's why raaaw combines direct juice and zest extract

At raaaw, we bring the whole lemon into play: clear, organic, direct-pressed lemon juice for acidity and juiciness, and the best of the peel for aroma. When you open the can, you're immediately greeted by that fresh lemon aroma, almost like cutting a lemon open at home. It's precisely this interplay between nose and palate that makes the difference: the taste is more natural, brighter, and simply more vibrant. No artificial show, just lemon as it should be. The result: raaaw organic lemon refreshes, just like freshly squeezed lemon juice.