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Garlic (Allium sativum) Gastronomic Oil

Garlic (Allium sativum) Gastronomic Oil

From: CA$9.12

(In stock)

  • Garlic (Allium sativum) Gastronomic Oil Garlic (Allium sativum) Gastronomic Oil
  • Garlic (Allium sativum) Gastronomic Oil Garlic (Allium sativum) Gastronomic Oil
  • Garlic (Allium sativum) Gastronomic Oil Garlic (Allium sativum) Gastronomic Oil
  • Garlic (Allium sativum) Gastronomic Oil Garlic (Allium sativum) Gastronomic Oil
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Fennel (Foeniculum vulgare) Gastronomic Oil

Garlic (Allium 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.

Garlic: Typical aroma, on the side of roasted garlic. 

  • Québec vrai
  • USDA Organic

Availability: In stock

From: CA$9.12

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From: CA$9.12

Plant description

Latin Name : Allium sativum
English Name : Garlic
French Name :  Ail
Family :  Amaryllidaceae
Origin :  Hungary

Garlic is an herbaceous perennial plant. A head of garlic has several cloves covered with white or pink skin, depending on the variety. Garlic is a food remedy known and recognized for more than a thousand years for its beneficial effects on health (prevention of cardiovascular disease, fight against infectious disorders (bacteria, fungus, viruses, etc.). 

In Homer's Odyssey, Odysseus uses garlic as an antidote to protect himself from witch-goddess Circe ‘s magic. Greeks and Romans thought garlic had a strengthening effect and gave it to their soldiers and athletes. The Romans probably introduced the plant in Europe. 

 

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Aromatherapy Data Sheet

Aroma : Typical, on the side of roasted garlic 
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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