Mandarin Essential Oil
For a cuisine full of aroma and joy with just a few drops
Mandarin essential oil (Citrus reticulata) is extracted by pressing fresh fruit peel.
MARNYS® Mandarin Essential Oil is 100% pure and chemotyped, that is, it has got a defined composition and is 100% of natural origin. Mandarin oil has been obtained by steam distillation and has not been denatured or mixed with other oils, what ensures the properties of the essential oil.
MARNYS® Mandarin Essential Oil contains the chemotype: d-limonene. Its colour and appearance is orange, and it's got a citrus fresh flavour, properties that favour food taste.
MARNYS® Mandarin Essential Oil is a food-grade oil that can be used to season sweet and sour sauces, to accompany drinks and, just like fruit itself, it can be added to salads, desserts and main courses. The essential oil from fresh mandarin peel can also be used as a flavouring for sweets, jellies, ice cream, chewing gum and as a flavouring in spirits.
- HOW TO USE
- ADDITIONAL INFORMATION
HOW TO USE
Always dilute 1-2 drops in 250g of food (juice, tea, salad, etc.). Maximum 3 times a day.
Red Mandarin Essential Oil (Citrus reticulata blanco peel oil).
Do not exceed the recommended daily dosage. Store in a cool, dry place, away from light. Keep out of the reach of children.
· Food supplements should not be used as a substitiute for a balanced nutrition.
· It is recommended to keep a varied and balanced diet and healthy lifestyle.
· Do not exceed the recommended daily dose.
· Keep away from children.
· Do not store at a temperatures above 30ºC.
TO KNOW MORE
Mandarin (Citrus reticulata), also known as tangerine, is a small citrus tree that can measure from 3 to 7m and that produces a fruit similar to other oranges. Native to Western Asia, it was introduced to Europe and distributed mainly alongise the Mediterranean coast. During the Chinese New Year, Mandarins are considered traditional symbols of abundance and good fortune.
The Mandarin tree (Citrus reticulata) has got thorns on the trunk and main branches, and its leaves are small, shiny and green. The fruit of the Mandarin tree is small and oblate, rather than spherical compared to common oranges, and orange in colour. The taste is considered less acidic than that of common oranges, but sweeter and stronger. The Mandarin’s peel is thin with little white mesocarp, so it is usually easier to peel and cut into segments. In traditional Chinese herbology, the Mandarin’s dried peel is used to regulate ch’i and help digestion.