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Coriander Leaf (Coriandrum sativum) Gastronomic Oil

Coriander Leaf (Coriandrum sativum) Gastronomic Oil

From: CA$10.03

(In stock)

  • Coriander Leaf (Coriandrum sativum) Gastronomic Oil Coriander Leaf (Coriandrum sativum) Gastronomic Oil
  • Coriander Leaf (Coriandrum sativum) Gastronomic Oil Coriander Leaf (Coriandrum sativum) Gastronomic Oil
  • Coriander Leaf (Coriandrum sativum) Gastronomic Oil Coriander Leaf (Coriandrum sativum) Gastronomic Oil
  • Coriander Leaf (Coriandrum sativum) Gastronomic Oil Coriander Leaf (Coriandrum sativum) Gastronomic Oil
  • Coriander Leaf (Coriandrum sativum) Gastronomic Oil Coriander Leaf (Coriandrum sativum) Gastronomic Oil
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Coriander Leaf (Coriandrum sativum) 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.

Coriander (leaves): Typical aroma.

  • Québec vrai
  • USDA Organic

Availability: In stock

From: CA$10.03

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From: CA$10.03

Plant description

Latin Name : Coriandrum sativum
English Name : Coriander (leaves)
French Name : Coriandre (feuilles)
Family : Apiaceae (Umbelliferae)
Origin : Hungary, Egypt 

History and Origin

Coriander is an herbaceous plant. It measures around 60 centimeters in height. Its leaves are large and toothed. Its white or pale pink flowers are typical to Apiaceae family and organized in umbels. Coriander is a very ancient specie. It has been cultivated for over 3 000 years. Coriander seeds were found in Egyptian tombs dating back to 1085-945 B.C.

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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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