Zest is the outer, colorful skin of citrus fruit, known botanically as the exocarp. It is often used to add flavor to foods. Zest is often used to add flavor to different pastries and sweets, such as pies, e.g. lemon meringue pie, cakes, cookies, biscuits, puddings, confectionary, candy and chocolate. Even drinks, different dishes, marmalade, sauces, sorbets and salads can use zest. Zest has become a synonym for spice, strong flavor or interesting taste. To remove the zest from a fruit for culinary use, a zester, grater, vegetable peeler, paring knife, or even a wood rasp is used to scrape the colored part of the peel off. The white membrane under the zest (pith, albedo or mesocarp) is unpleasantly bitter and generally avoided by limiting the peeling depth. The white membrane can be used for cooking; when the entire thickness of the peel is candied, it is called succade.