Grapefruit Pink Zest (Citrus paradisii) Gastronomic Oil

Grapefruit Pink Zest (Citrus paradisii) Gastronomic Oil

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Grapefruit Pink Zest (Citrus paradisii) Gastronomic Oil - Gastronomic Oils - Food Products

Grapefruit Pink Zest (Citrus paradisii) 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.

Grapefruit: Typical aroma.

  • Québec vrai
  • USDA Organic
Availability: In stock
Only %1 left
As low as CA$25.50

Plant description

Latin Name : Citrus paradisii
English Name : Grapefruit
French Name : Pamplemousse rose, pomelo
Family : Rutaceae
Origin : Paraguay, Italy, India, South Africa

History and origin

Citrus paradisii is a very popular citrus in the market. It is a large fruit that ranges in diameter from approximately 10 to 15 cm, with a yellow or pink peel when ripe. However, the fruit is very much smaller than the pomelo fruit, Citrus maxima syn. Citrus grandis. When discovered in the Antilles around 18th century, the pomelo was considered as a mutation of Citrus grandis. Then, in 1847, James Mac Fayden, in his book Flore de la Jamaïque, gave it its botanical name Citrus paradisii. From 1948, one started to suspect that pomelo was in fact a hybrid of Citrus maxima x Citrus sinensis, i.e. a hybrid of grapefruit and orange. Moreover, its botanical name appears more and more often written in order to reflect this hybrid status: Citrus x paradisii.

Grapefruit tree is mainly grown in North America (Florida, California, Texas), in Brazil, in the Antilles an in Israel. Pink grapefruit is a cross between pomelo and sweet orange. Its fruit, with a thin yellow to pink peel is an edible berry slightly sweet made of a dozen of sections. It grows in bunches, hence its English name "grapefruit".


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Aromatherapy Data Sheet

Aroma : Typical
Ingredient : Pure essential oill


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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