Orange Blossom Absolute
Orange Blossom Absolute is a deep, complex absolute derived from blossoms of Bitter Orange Tree. It has a deep, full bodied, orange-floral scent profile.
Orange Blossom Absolute is a deep, complex absolute derived from blossoms of Bitter Orange Tree. It has a deep, full bodied, orange-floral scent profile. It mostly finds application among perfumers.
The rind of the fruit is often used as a flavouring in cakes etc. Used in ‘bouquet garni’.
An oil obtained from the seeds contains linolenic acid and is becoming more widely used as a food because of its ability to reduce levels of cholesterol in the blood. The flowers are used for scenting tea. An essential oil from the dried peel of immature fruits is used as a food flavouring.
Antibacterial; Antiemetic; Antifungal; Antispasmodic; Antitussive; Aromatherapy; Carminative; Contraceptive; Diaphoretic; Digestive; Miscellany; Sedative; Stimulant; Stomachic; Tonic.
They are used in the treatment of dyspepsia, constipation, abdominal distension, stuffy sensation in the chest, prolapse of the uterus, rectum and stomach. The fruit peel is bitter, digestive and stomachic. The seed and the pericarp are used in the treatment of anorexia, chest pains, colds, coughs etc.
The essential oil is used in aromatherapy.
Essential; Hedge; Oil; Rootstock.This species is much used as a rootstock for the sweet orange, C. sinensis, because of its disease resistance and greater hardyness. A semi-drying oil obtained from the seed is used in soap making. Essential oils obtained from the peel, petals and leaves are used as a food flavouring and also in perfumery and medicines.
The oil from the leaves and young shoots is called ‘petit-grain’ – 400 kilos of plant material yield about 1 kilo of oil. This is also often adulterated with inferior products.
The normal types of sour orange are usually too sour to be enjoyed out-of-hand. In Mexico, however, sour oranges are cut in half, salted, coated with a paste of hot chili peppers, and eaten.
The greatest use of sour oranges as food is in the form of marmalade and for this purpose they have no equal. The fruits are largely exported to England and Scotland for making marmalade. Sour oranges are used primarily for marmalade in South Africa.
The juice is valued for ade and as a flavoring on fish and, in Spain, on meat during cooking. In Yucatan, it is employed like vinegar. In Egypt and elsewhere, it has been fermented to make wine.
Perfumery: All parts of the sour orange are more aromatic than those of the sweet orange. The flowers are indispensable to the perfume industry and are famous not only for the distilled Neroli oil but also for “orange flower absolute” obtained by fat or solvent extraction.
1 Ltr, 10 ml, 100 ml, 25 ml, 250 ml, 5 ml, 50 ml, 500 ml