Red bergamot (Monarda didyma) Gastronomic Oil

Red bergamot (Monarda didyma) Gastronomic Oil

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Peppermint (Mentha piperita) Gastronomic Oil

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Basil (Ocimum basilicum) Gastronomic Oil

Red bergamot (Monarda didyma) Gastronomic Oil

Red bergamot (Monarda didyma) Gastronomic Oil

Product Description

Gastronomic oils are offered as pure essential oils or pre-calibrated with organic sunflower seed oil. A collection of natural aromas - healthy, true, and easy to use.

Wild bergamot: A strong note of thyme associated to wild mushroom. A must discover.

  • Québec vrai
  • USDA Organic
Availability: In stock
Only %1 left
As low as CA$16.38

Plant description

Latin Name : Monarda didyma
English Name : Red Bergamot (Beebalm)
French Name : Monarde didyma
Family : Lamiaceae
Origin : Canada

History and Origin

 Red bergamot, indigenous in North America, is transcontinental in United-States, Texas being the southern limit. In Canada, its distribution westwards doesn’t reach past Saskatchewan. In western Quebec, it is found in well drained soils and opened spaces. Red bergamot became very popular as a substitute for tea after the Boston Tea Party. Native Americans use it to treat fever, cough, as well as gastric and cardiac problems. They also use it as a diuretic, menstrual regulator, and stimulant for appetite. Leaves are applied on cuts and rashes and used to prepare inhalations in cases of respiratory problems.

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Aromatherapy Data Sheet

Aroma : A strong note of thyme associated to wild mushroom. A must discover.
Ingredients : Pure essential oil pre-calibrated with organic sunflower seed oil.

Uses

Gastronomic Oils naturally blend into fats, salt, sugar, and sauces. The average dosage is of one or two drops of product per 250 grams of recipe. It is always preferable to add Saba’s aromas at the end of cooking, since they will often evaporate if  cooked for too long. Use it as you would use fresh herbs. If your preparation requires integrating all ingredients before baking,  such as in pies or pastry, we recommend you double the number of drops for each hour of cooking or standing.

With gastronomic oils and essential waters, you can correct most mistakes. If you accidentally drop too much oil in your preparation, simply heat up slowly your recipe for about 10 minutes, or until you reach back the desired aromatic intensity.

In a rubbing oil with raw meats and cuts to sear, we recommend that you use from 8 to 10 drops for every 250 g of preparation and let stand for approximately 15 minutes before cooking (serve quickly).

Let your imagination run wild!

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