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Cardamom (Elettaria cardamomum) Gastronomic Oil

Cardamom (Elettaria cardamomum) Gastronomic Oil

CA$11.98

(In stock)

  • Cardamom (Elettaria cardamomum) Gastronomic Oil Cardamom (Elettaria cardamomum) Gastronomic Oil
  • Cardamom (Elettaria cardamomum) Gastronomic Oil Cardamom (Elettaria cardamomum) Gastronomic Oil
  • Cardamom (Elettaria cardamomum) Gastronomic Oil Cardamom (Elettaria cardamomum) Gastronomic Oil
  • Cardamom (Elettaria cardamomum) Gastronomic Oil Cardamom (Elettaria cardamomum) Gastronomic Oil
  • Cardamom (Elettaria cardamomum) Gastronomic Oil Cardamom (Elettaria cardamomum) Gastronomic Oil
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Cardamom (Elettaria cardamomum) 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.

Cardamon: Typical aroma. Fruity and gingery, a warm aroma that is spicy and peppery. 

  • Québec vrai
  • USDA Organic

Availability: In stock

CA$11.98

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CA$11.98

Plant description

Latin Name : Elettaria cardamomum
English Name : Cardamom
French Name : Cardamome
Family : Zingiberaceae
Origin : Guatemala

History and Origin

Cardamom got its name from the Latin word cardamomum, also derived from the Greek word kardámômon most likely appeared around the 4th century before Christ when Alexander the Great came back from its Oriental conquests. Before becoming a gourmet’s delight, the "angel seed" has long been a divine intermediary. In India and Pakistan, cardamom seeds are still offered to gods during religious celebrations. It is of course well known and used for its aphrodisiac virtues. It grows wild in forests at an altitude of 800 to 1500 meters. Its privileged habitat is South-West India but other varieties grow in Guatemala and El Salvador.

 

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Aromatherapy Data Sheet

Aroma : Typical. Fruity and gingery, a warm aroma that is spicy and peppery.
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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