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Black Pepper (Piper nigrum) Gastronomic Oil

Black Pepper (Piper nigrum) Gastronomic Oil

CA$18.01

(In stock)

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Black Pepper (Piper nigrum) Gastronomic Oil

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  • USDA Organic

Availability: In stock

CA$18.01

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CA$18.01

Plant description

Latin Name : Piper nigrum
English Name : Black pepper
French Name : Poivre noir
Family : Piperaceae
Origin : Madagascar, India, Malaysia, Brazil

History and Origin

Piper nigrum is a climbing plant that can reach several meters in height. Its leaves are smooth and its long spikes are covered with green fruits becoming red. These fruits give black, white or red peppercorns, according to its different degrees of maturation and depending on how it is treated. Pepper is today a common cooking spice, used around the world. The essential oil stimulates, tones and warms the body and soul during the cold season. 

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Aromatherapy Data Sheet

Aroma : Totally and simply the aroma of black pepper. No hotness.
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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