Description
Originally a hybrid between bitter orange and the Chinese “papeda,” Kabosu Oil is steam-distilled from the fruits of the Citrus sphaerocarpa tree. The oil’s aroma is extremely rich and sour, with a sharp and acidic top note somewhat reminiscent of vinegar. In Asian cuisine, kabosu is often added to sweet and savory dishes, pairing well with ingredients such as ginger, garlic, and mint. Kabosu oil is particularly popular in Japan, where it finds use in many different condiments, beverages, and snack foods.
Aromatic Profile
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