Pronunciation: [zˈɛstɪŋ] (IPA) 
The word zesting means removing the outer layer of a citrus fruit. It is spelled with a "z" instead of an "s" because it is derived from the word "zest," which refers specifically to the flavorful outer layer of a citrus fruit. In IPA phonetic transcription, the word is spelled /ˈzɛstɪŋ/ (ZEH-sting), with emphasis on the first syllable. This word is commonly used in cooking and can add a burst of flavor to any dish.
Zesting is a culinary technique used to extract the fragrant and flavorful outer rind, or zest, from citrus fruits. It involves the process of grating or scraping off the colored portion of the peel, which contains the essential oils responsible for the fruit's aroma and taste. Zesting is primarily done with a tool called a zester or a small handheld grater with tiny, sharp holes.
The act of zesting adds a burst of vibrant citrus flavor to various dishes, drinks, and desserts. The zest is often used to enhance the taste of numerous recipes, including salads, sauces, soups, marinades, and baked goods. It imparts a refreshing, tangy note that can brighten the overall flavor profile of a dish.
Zesting ensures that only the colored part of the peel is retained, while the bitter pith beneath it is left behind. The zest is highly aromatic and carries the distinctive and intense flavor of the fruit, providing a concentrated burst of citrus essence. It is commonly used with fruits like lemons, limes, oranges, and grapefruits, but can also be applied to other citrus varieties.
In addition to its flavor-enhancing properties, zesting also adds an appealing pop of color and visual appeal to garnish and decorate dishes. The process of zesting requires careful attention to avoid grating too deeply and including the bitter pith, as it can negatively impact the taste. Zesting is a versatile culinary technique that elevates the taste experience by capturing and infusing the essence of citrus fruits into various culinary creations.
The word "zesting" is derived from the verb "zest", which can be traced back to the Old French word "zeste". In Old French, "zeste" referred to the outermost layer of citrus fruit peel that contains the aromatic oils. It was borrowed from the Latin word "zestum", which also meant the same. Ultimately, the Latin word can be traced back to the Greek word "zein", meaning "to boil" or "to seethe". This is believed to be a reference to the process of hot infusion used to extract the flavor from citrus peels, giving rise to the concept of "zest" as a flavorful and aromatic element.
