Lemon Zest Flakes

Origin & Story

Lemon zest (Citrus limon) has been used for centuries in Mediterranean cooking to give dishes freshness, clarity and a fine bitter note. In Spain, where lemons thrive under ideal climatic conditions, the use of peel in baked goods, drinks and spice blends has a long tradition. Only the outermost, aromatic layer of the peel is used – rich in essential oils that carry the unmistakable lemon aroma.

Highlights

After harvesting, the lemon zest is finely cut and gently dried at low temperatures. This keeps the essential oils fully intact. In flavour, fresh citrus notes combine with grapefruit and a fine bitter zest. The flakes are ready to use straight away and bring aromatic depth to liquids, doughs and spice blends – without fibres or moisture.

Quality

My lemons come from Spain, where they are grown without the use of chemical pesticides. Only the aromatic outer peel is used, free from the white, bitter pith. In my manufactory the flakes are carefully sorted and filled in small batches – all-natural, fresh and aromatic.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

For me, lemon zest flakes are far more than a substitute for fresh lemon. I soak them briefly in warm water or juice and then use them in doughs, marinades or as a finish over fish. The aroma feels more complex, lasts longer and brings a pleasantly dry freshness.

Recommended use

• Cakes, biscuits, cantuccini, crème
• Tea blends, spiced salt, dressings
• Fish, grilled vegetables, poultry

Recipe idea

Madeleines with lemon
View recipe

Origin / Ingredients

Spain.
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place, away from light.