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ORGANIC Ginger lemon

coconut spice oil

Ginger lemon
EU Bio
Non EU agriculture
  • with virgin organic coconut oil
  • Spice blend with hot ginger
  • mild spiciness
  • for Southeast Asian cuisine
  • for seasoning meat, fish and vegetable dishes
4,87 of 5 stars
from 197 ratings
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6,50 €*
100 g
65,00 € / 1 kg
*incl. 7 % tax plus shipping
Lemon myrtle

Spicy-hot ginger, fragrant lemon myrtle and the fine, typical coconut note: our ginger lemon coconut seasoning oil is an irresistible, classic seasoning combination for Southeast Asian cuisine. For wok dishes of all kinds, soups and sauces. Goes well with dishes with coconut milk. Also an unusual accent in sweet cuisine.

Based on organic coconut oil

This spice blend unfolds its full aromas in combination with the virgin coconut oil from Ölmühle Solling. The coconut seasoning oil also scores points for its nutritional values: although coconut oil contains many saturated fatty acids, these consist largely of medium-chain fatty acids, the so-called MCTs (middle chain triglycerides), such as lauric acid, which makes up around half of the fatty acids in coconut oil. Lauric acid is an important component of breast milk. In combination with a varied, fresh diet, coconut oil makes an important contribution to a balanced diet. However, as coconut oil does not naturally contain any essential polyunsaturated fatty acids, it is important to use a variety of oils in the kitchen. That is why we offer you a wide selection of high-quality, freshly milled organic cooking oils.

The production of coconut oil is complex and requires care and expertise. Ölmühle Solling's coconut oil differs significantly in both taste and composition from industrially produced, hardened coconut fats used in the food industry. In our manufactory, we produce a valuable, virgin coconut oil. "Virgin" is an oil that has been pressed as gently as possible and has not undergone any further treatment. This preserves its exotic, nutty aroma and taste of fresh coconut, which combines perfectly with ginger and lemon myrtle.

As coconut oil consists mainly of saturated fatty acids, it has a long shelf life and is very heat-stable. The formation of trans fatty acids is prevented during frying, baking and deep-frying. However, in order to fully preserve the precious aromas of the spice blend, we recommend not heating our coconut seasoning oils at high temperatures for too long, but only using them for steaming and short frying. Ideally, they should be added after frying. The desired amount of coconut seasoning oil can also be poured over the finished hot dish and stirred just before serving. If a coconut seasoning oil is to be used to season cold dishes, simply melt the desired amount and stir in quickly.


For all kinds of wok dishes, soups and sauces. Delicious wherever coconut milk is involved. Also an unusual accent in sweet dishes.

To preserve the fragrant, aromatic note, do not use for stir-frying!

Season like a pro with coconut seasoning oils from Ölmühle Solling

Simply pour the desired amount of coconut seasoning oil over the hot dish just before serving (a teaspoonful is often enough) and stir - done. If a coconut seasoning oil is to be used to season cold dishes, simply melt the desired amount and stir in quickly.

Tip: To brush coconut oil on grilled food, it is often sufficient to place it in a warm place next to the grill so that it is nice and smooth. But please be careful, as coconut oil is flammable! Dripping oil can catch fire. It is better to apply the coconut seasoning oil to the food after grilling, immediately before serving / eating. It tastes best this way!


Zoodles with goat cream cheese

Zoodles with goat cream cheese

Recipe for zoodles with goat's cream cheese and our ginger lemon coconut spice oil. Refined with pistachios. Zucchini noodles are an ideal low-carb alternative to pasta. zum Rezept
Exotic bulgur with vegtables and almonds

Exotic bulgur with vegtables and almonds

Recipe for exotic bulgur with vegetables and almonds. Refined with Tandoori spice oil. Ideal as main course, side dish or starter. zum Rezept
Pangasius fillets with cherry tomatoes

Pangasius fillets with cherry tomatoes

Recipe for fried Pangasius fillets with cherry tomatoes. Served with a sauce from rosemary, chili, garlic and our ginger lemon coconut spice oil. zum Rezept

weitere Rezepte


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from Christina Villinger-Dietrich at 13.04.2021
Ist ok. Geschmacklich bin ich Tandoori- Würzöl Fan, das es leider nicht mehr gibt
from Marion Riegelein at 19.07.2023
Im Geschmack zu künstlich
from Ute Scheu at 20.01.2019
Nichts besonderes und dafür zu teuer
from Marika Hanhörster at 06.11.2016
Mein Favorit ist Kaffir Limette
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Specification and ingredients

Ginger lemon

Average energy and nutrient content for 100 g

3700 kJ / 900 kcal
100 g
92 g
6,5 g
1,5 g
0 g
    of which Sugars
0 g
0 g
0 g
0 g

Please enjoy our products as part of a diverse and balanced nutrition.

As a product of nature the composition of the oil can vary, the given specifications are therefore average values.


Rapeseed oil*, ginger*, lemon myrtle*

*certified organic


9 - 12 months


Store in a cool and dark place.

Fatty acids diagram

saturated fatty acids
92 g
monounsaturated fatty acids
6,5 g
diunsaturated fatty acids (Omega-6)
1,5 g
triple unsaturated fatty acids (Omega-3)
0 g

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