Botanical Name: Allium sativum
Botanical Family: Amaryllidaceae
Extraction Method: CO2
Part of Plant Distilled: Bulbs
Country of Origin: Austria
Cultivation Method: Organic
Composition: 100% Allium sativum
Consistency: Medium viscosity
Scent Description: Classic garlic distilled to pungent perfection.
Blends well with: Cardamon, Tarragon, Cilantro, Thyme, Sweet Thyme, Oregano, Sage, Marjoram, Cinnamon, Clove, Echinacea, Lemon, Blood Orange, Hyssop, Bergamot, Vanilla, and Lime.
Uses: One whiff gets the juices flowing. Perfect for culinary creations and making synergistic concoctions with other culinary essential oils listed above. Aperitif. Dilute in food to use in cuisine, and for topical application dilute 2 drops of essential oil in at least one fluid ounce (2 tablespoons) of carrier oil.
Components: A sulfer-rich oil with diallyl disulfide, diallyl trisulfide, methyl allyl disulfide, vinyldithiine, ajoene, allicin and other sulphur-containing compounds.
"Garlic is divine."
~ Anthony Bourdain, Kitchen Confidential
Glorious garlic!
The world has nourished a timeless love affair with this potent little bulb. In The Practice of Aromatherapy, Jean Valnet states that garlic was elevated to the status of divinity in ancient Egypt and that the pyramid builders were issued a daily clove of garlic for vivifying and strengthening potency. Phoenician sailors travelled with large amounts of Garlic to eat to build internal rectitude.
This is far more than an oil infusion. Our Garlic Essential Oil is an organic super critical extract made via molecular distillation from freshly grated Garlic and it is about 900 times more potent than fresh Garlic.
Use this awesome allium essence for all the amazing reasons you would use garlic fresh. It is beautiful in cuisine – the smell gets juices flowing and the tummy growling! It is also a powerful botanical-biotic used topically to preserve body balance. A drop in shampoo may chase away childhood pests. Dilute to use.
"I could smell garlic, butter, and wine - the world's most delicious flavor combination. It made me feel warm, like the first few sips of wine always do."
~ Sarah Jio, The Violets of March
