Wintergreen (Gaultheria fragrantissima) 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.

Wintergreen: Sweet wintergreen aroma.

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Plant description

Latin Name :	Gaultheria fragrantissima
English Name :	Wintergreen
French Name :	Thé des bois, gaulthérie odorante
Family :	Ericaceae
Origin :	Nepal

History and Origin

Our Northern wintergreen (Gaultheria procumbens) likes to grow in coniferous regions; and it grows better in sandy soils. Its generic name has been given for Jean-François Gaulthier (1708-1756), botanist and King’s physician in Quebec. He was the one who communicated the existence of the plant to Linné through Pier Kalm. Wintergreen grows as a shrub below 20 cm tall and bears between June and July white flowers that transform into tiny red fruits. Its leaves are evergreen, and that is where its common name came from “Wintergreen”. Wintergreen is present in Canada, Asia and Central America, where it grows much taller. For distillation, it would not be wise to collect the resource here, since it is so reduced in size. That is why the essential oil is imported from Nepal, where it grows abundantly in the wild and in altitude.

Aroma :	Sweet wintergreen aroma
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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