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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.
Lemon: Typical, fine aroma.
| Latin Name: | Citrus limonum, Citrus limon |
| English Name: | Lemon Zest |
| French Name: | Citron zeste |
| Family: | Rutaceae |
| Origin: | South Africa, United States, Mexico, Argentina |
Lemon tree as we know it was already cultivated in China 3000 years ago. Today, it is mainly found in Mediterranean climates. The lemon tree would be a natural hybrid between citron (Citrus medica) and lime (Citrus aurantifolia), originating from India and Indochina.
| Aroma : | Typical, fine aroma |
| Ingredient : | Pure essential 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!
