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Bergamot (Citrus bergamia) Gastronomic Oil

Bergamot (Citrus bergamia) Gastronomic Oil

CA$23.48

(In stock)

  • Bergamot (Citrus bergamia) Gastronomic Oil Bergamot (Citrus bergamia) Gastronomic Oil
  • Bergamot (Citrus bergamia) Gastronomic Oil Bergamot (Citrus bergamia) Gastronomic Oil
  • Bergamot (Citrus bergamia) Gastronomic Oil Bergamot (Citrus bergamia) Gastronomic Oil
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Key Lime Zest (Citrus x aurantiifolia) Gastronomic Oil

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Cinnamon Cassia, Bark (Cinnamomum cassia) Gastronomic Oil

Bergamot (Citrus bergamia) 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.

Bergamot: Bitter orange and green lemon combined.

  • Québec vrai
  • USDA Organic

Availability: In stock

CA$23.48

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CA$23.48

Plant description

Latin Name: Citrus bergamia
English Name: Bergamot z.
French Name: Bergamotier (z.), zestes de bergamote
Family: Rutaceae
Origin: Italy

History and Origin

Bergamot is the fruit of the bergamot tree, a hybrid of bitter orange and lime (also called green lemon), mainly cultivated in Calabria (an Italian region). The fruit resembles to a small orange with a greenish pulp and a soft and thick bark, yellow when it reaches maturity. Its flesh is too acid and too bitter to be eaten. But the zest is used to produce the natural extract.
It is said that the white flowers from this tree are the symbol of the Virgin Mary, and that its fruits represent her chastity.

 

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Aromatherapy Data Sheet

Aroma : Bitter orange and green lemon combined
Ingredient : Pure essential 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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