Huile essentielle Bio d'Antafirma

All our essential oils are stemmed from certified organic farming.

Logos “Organic Farming” (European logo) and “AB” (Agriculture Biologique French logo) attest that this quality is dedicated to food.
Of course, the organic quality is also suitable for other uses: cosmetic, perfume, atmospheric diffusion, aromatherapy… Yet, the present legislation doesn't authorize to give advices in these fields and we recommend referring to reference books and to the advices of a specialist.
Aromatic plants, condiments, spices and flavourings have been used in food, but for beauty, health and religious rites as well, since the beginning of human history. The essential oils extracted from these plants are noble, precious and concentrated products; and because of this concentration, the following directions of use must be respected:

1 DILUTION INDICATIONS:
Essential oils must be diluted correctly, that is to say in the quantities that can be found in a pinch or small handful of aromatic plants currently employed in cooking to flavour or spice dishes and drinks.
When employed that way, essential oils don't present any risk of overdosage. So: - 1 drop of clove bud essential oil amounts to 0,2 grams of buds;
- 1 drop of eucalyptus essential oil amounts to 1 gram of leaves;
- 1 drop of rosemary essential oil amounts to 4 grams of plant;
- 1 drop of thyme essential oil amounts to 8 grams of plant.
Basically, the margin of dosage of essential oils (except citrus) is from 1 to 3 drops by kilogram or litre of culinary preparation: bread, cake, meat, cream, ice-cream, well-being drink, etc.
For citrus essential oils – sweet orange, mandarin, grapefruit, bergamot – the margin of dosage is from 10 to 15 drops per kilogram or litre of culinary preparation.
Generally, common sense and taste will orientate your choice. Spices and condiments have their traditional usage; flowery essential oils will delicately flavour desserts, biscuits, jams, stewed fruits and beverages. Essential oils such as citronella and mint are traditionally used in oriental food; flavoured comfort drinks can be prepared with essential oils of peppermint, lemon, mandarin… and even with tea tree (a traditional comfort drink in Australia).

2 THE PROPER DILUTION BASE
Choosing the proper dilution base is fundamental as essential oils are insoluble in water. When cooking, an alimentary vegetable oil such as olive, sunflower, sesame, nut, flax…can commonly and easily be used for all the dishes that can be mixed with oils.
Example of preparation:
- In a 100mL vegetable oil bottle, add 15 drops of essential oils (or 50 drops for citrus essential oils) and shake; mix 1 to 2 tablespoonfuls of aromatised oil per kilo of food preparation (which makes at the most 1 drop of essential oil (3 for citrus) per spoonful of 10mL of aromatised oil).
- Aqueous preparation: oils aren't soluble in water. Thus, one must first dilute 1 drop of essential oil in 1spoonful of honey or of pure chemistry alcohol (80° minimum) before adding to sorbets, cold or hot herb teas, drinks…

3 GENERAL USE PRECAUTIONS:
- Keep away from children.
- Do not use with children under 3 years of age, pregnant women and allergic persons.
- Avoid any contact under or with eyes (in case of contact, rinse well with a vegetable oil, such as olive).
- Keep the bottle away from light, heat and air, and recap after use.

When used in the respect of these rules, essential oils can be used as simply as spices and condiments… with the advantage of taking up small space and to keep perfectly preserved for two or three years.

Shape : 10 ml brown bottle