Prepare your taste buds, some of our essences can be consumed in a food way within beautiful salted or sweetened recipes. Prefer to use them in dilution in olive oil or in small quantities, do not neglect the power of its organic essences.
The essential oil of Blue Ginger (Zingiber Officinalis) is obtained by steam distillation of the rhizomes. Cultivated in the natural reserve of Vohimana in Madagascar, lil is known for its strength of character. Lemony to perfection, it is remarkable for its floral notes of rose. At once aphrodisiac, digestive and healing, its essential oil is ideal for toning up your days.
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The Essential Oil of Field Mint (Mentha Arvensis) is a material cultivated in the South West of Nepal by the people living around the Bardia National Park. It is an essential oil obtained by hydrodistillation, the plant is collected by hand.
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The Green Vanilla Oleoresin is obtained by scalding the vanilla pods while they are still green, the extract is very tasty and will awaken your taste buds.
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The essential oil of Mandora (Citrus Reticulata Blanco x Citrus Sinensis) is derived from a hybrid fruit between Mandarin and Orange belonging to the family of citrus and citrus notes. It is found on the Mediterranean coast and more specifically on the island of Cyprus.
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The Essential Oil of Myrrh Omumbiri is native of Namibia and is collected on the spot by the Himbas tribes with the help of the association IRDNC for a responsible and respectful collection of the environment and the men.
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The spirit of Osmanthus is an alcoholate obtained from the concrete of Osmanthus flowers. It is an extract that allows to retranscribe the smell of the plant as closely as possible. We find a characteristic and very original apricot note.
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