Lime Zest

Store fresh limes in the refrigerator. For longer storage, zest limes and freeze zest in an airtight container or ice cube tray. Dried zest (homemade or purchased) keeps indefinitely in a cool, dark place.

Zest limes before juicing them—it's much harder to zest after.

Use a microplane or fine grater for the fluffiest, most flavorful zest. Avoid the bitter white pith underneath.

One medium lime yields about 1 teaspoon of zest.

Fresh zest has more punch than dried; use sparingly if substituting dried for fresh.

Pat zest dry before freezing to prevent clumping.

Cilantro, cumin, chili (Mexican and Southeast Asian dishes)

Coconut milk, ginger, lemongrass (Thai curries)

Fish, shrimp, avocado (ceviches, seafood tacos)

Dark chocolate, cream (desserts and drinks)

Garlic, herbs (marinades and salsas)

Grating too deeply and including the bitter white pith.

Using a box grater instead of a microplane, which can release less flavor and yield inconsistent texture.

Assuming dried zest and fresh zest are interchangeable in equal amounts—dried is more concentrated.