Ginger (Zingiber officinale) Gastronomic Oil

Ginger (Zingiber officinale) Gastronomic Oil

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Ginger (Zingiber officinale) Gastronomic Oil - Gastronomic Oils - Food Products

Ginger (Zingiber officinalis) 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.

Ginger: A warm aroma, spicy, with a light note of citrus and coriander.

  • Québec vrai
  • USDA Organic
Availability: In stock
Only %1 left
As low as CA$15.69

Plant description

Latin Name : Zingiber officinale
English Name : Ginger
French Name : Gingembre
Family : Zingiberaceae
Origin : Madagascar, Peru, India

History and Origin

Ginger is a perennial plant from Asia. Its rhizome has been used as a condiment, food and medicine for more than 5000 years. Ginger was one of the first spices brought to Europe by arabic merchants, more than a century before our age. It was named “zenj”, which also meant the people of the East coast of Africa, region from which ginger was imported and origin of the word “Zanzibar”. Ginger has also been transplanted to South America. Today, it is cultivated almost all around the world. Writings from Dioscoride and the Roman Pliny the elder mention the use of ginger in anti-poison preparations, and as an aphrodisiac, antiseptic and carminative. In China, sailors masticate chunks of ginger to prevent sea sickness and nausea. Women also chew on ginger, but during pregnancy, to prevent morning nausea. The essential oil is used diluted to treat rheumatisms, arthritis and muscular pain in compresses or in massage. Here is an abstract of an english veterinarian treaty from the School of Salerne:

“For cold stomach, kidneys and lungs,
Burning ginger opposes with passion,
It quenches thirst, revives and excites the brain,
In the old, it awakens a young and renewed love.”

[free translation]

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Aromatherapy Data Sheet

Aroma : A warm aroma, spicy, with a light note of citrus and coriander.
Ingredients : Pure essential oil pre-calibrated with organic sunflower seed oil.


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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