Have you seen a recipe that calls for citrus zest and wondered, “What the heck is that?” Sometimes it can be frustrating to find it in the store, and when you do, the price can be a bit of a shock. Today we are going to explain how easy it is to make your own citrus zest.

Orange zest, citrus zest, or citrus powder are interchangeable terms that refer to a similar product; For simplicity, we use the term ‘citrus zest’. Be careful: while lemon juice or frozen orange juice concentrate can be used to replace the zest called for in the recipe, because these are wet ingredients, they can affect the consistency of the recipe. The dried zest will absorb rather than add moisture to the recipe. Fresh zest will have a more vibrant flavor, but it is very difficult to keep on hand and can lead to more food waste if the fruit is not consumed in time.

Like Cajun seasoning, hot sauce, or paprika, zest is used to bring out other flavors. It will also add a light citrus scent to cakes or muffins. Citrus is known to condition flour, which is why we have it listed for most of our baking recipes in our book From a Little Garden: Over 300 Delicious Nourishing Recipes.

Most varieties of oranges, lemons, and limes can be made into citrus zest. You have the option of combining them in a single jar, or having separate jars for each type of zest (lime zest is particularly useful for Mexican recipes)… it’s up to you.

Wash the fruit before peeling it, then chop the skin and let it air dry on paper towels in a secluded, dark, ventilated place. You may find it helpful to turn on a fan to help circulate the air in that room. A benefit here is that the house will have a pleasant aroma while the shells are dehydrated. You can also use a food dehydrator on the “herbs” setting if you have one.

Once dry, add no more than one cup of peels at a time to a blender or grinder and process to a powder. Store in sealed jars as you would spices or herbs. Sprinkle some over chicken or fish before baking. Put a pinch or two in a stir fry. If a recipe calls for 1 tbsp. citrus juice and a look in the fridge reveals that there is none, and there is also no frozen juice concentrate to substitute, just add a teaspoon. powdered citrus.