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Dill (Anethum graveolens) Gastronomic Oil

Dill (Anethum graveolens) Gastronomic Oil

CA$10.99

(In stock)

  • Dill (Anethum graveolens) Gastronomic Oil Dill (Anethum graveolens) Gastronomic Oil
  • Dill (Anethum graveolens) Gastronomic Oil Dill (Anethum graveolens) Gastronomic Oil
  • Dill (Anethum graveolens) Gastronomic Oil Dill (Anethum graveolens) Gastronomic Oil
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Black Mustard (Brassica nigra) Gastronomic Oil

Dill (Anethum graveolens) Gastronomic Oil

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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.

Dill: typical aroma

  • Québec vrai
  • USDA Organic

Availability: In stock

CA$10.99

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Plant description

Latin Name: Anethum graveolens, Anethum sowa, Ferula marathrophylla, Peucedanum anethum 
English Name: Dill
French Name: Aneth, aneth odorant, fenouil bâtard, fenouil puant, faux anis
Family: Apiacea (Umbelliferous)
Origin: France

History and Origin

This annual plant comes from the region surrounding the Mediterranean Sea and from Central Asia. It used to be grown by Israelis, Egyptians, Romans and more recently by the English and Scandinavian countries for its medicinal properties and its aroma in cooking.

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Aromatherapy Data Sheet

Aroma : Typical
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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