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ORGANIC Ginger Lemon

Coconut Spice Oil

Ginger Lemon
EU Bio
DE-ÖKO-039
Non EU agriculture
  • with organic virgin coconut oil
  • spice blend with hot ginger
  • mild spiciness
  • for South-East Asian cuisine
  • for seasoning meat, fish and vegetable dishes
4,87 of 5 stars
from 198 ratings
add to my favorites
6,50 €*
18519
100 g
65,00 € / 1 kg
*incl. 7 % tax plus shipping
Lemon myrtle

Spicy-hot ginger, fragrant lemon myrtle and the subtle, typical coconut note: our Ginger Lemon Coconut Seasoning Oil is an irresistible, classic seasoning combination for Southeast Asian cuisine. For all kinds of wok dishes, soups and sauces. Goes well with dishes made with coconut milk. Also an unusual addition to sweet dishes.

Organic coconut oil base

This spice blend unfolds its full flavour in combination with the virgin Coconut Oil from Ölmühle Solling. Although coconut oil contains many saturated fatty acids, most of them are medium-chain fatty acids, the so-called MCTs (middle-chain triglycerides), such as lauric acid, which makes up about 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 essential polyunsaturated fatty acids, it is important to use a variety of oils in the kitchen. That is why we offer a wide range of high quality, freshly milled organic cooking oils.

The production of coconut oil is complex and requires care and expertise. Ölmühle Sollings coconut oil differs significantly in both taste and composition from industrially produced, hydrogenated coconut fats used in the food industry. In our factory 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 the exotic, nutty aroma and flavour of fresh coconut, which blends perfectly with ginger and lemon myrtle.

As coconut oil is predominantly saturated, 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 preserve the valuable flavours of the spice blend, we recommend that you do not heat our coconut spice oils at high temperatures for too long, but only use them for steaming and frying. Ideally, they should be added after frying. The desired amount of coconut oil can also be poured over the finished hot dish and stirred just before serving. If coconut oil is to be used to flavour cold dishes, simply melt the desired amount and stir quickly.

Usage

For all kinds of wok dishes, soups and sauces. Delicious wherever coconut milk is used. Also an unusual addition to sweet dishes.

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

Season like a professional with coconut seasoning oils from Ölmühle Solling

Just before serving, pour the desired amount of coconut seasoning oil over the hot dish (a teaspoon is often enough) and stir - ready. If you want to use coconut oil to season cold dishes, simply melt the desired amount and stir quickly into the dish.

Tip: To brush grilled food with coconut oil, it is often sufficient to place it in a warm place next to the barbecue so that it is nice and smooth. But be careful, coconut oil is flammable! Dripping oil can catch fire. It is better to brush the food with the coconut oil after barbecuing, just before serving/eating. It tastes best this way!

Recipe

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

Ratings

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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

Energy
3700 kJ / 900 kcal
Fat
100 g
    saturates
92 g
    monounsaturates
6,5 g
    polyunsaturates
1,5 g
Carbohydrate
0 g
    of which Sugars
0 g
Roughage
0 g
Protein
0 g
Salt
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.

Ingredients

Rapeseed oil*, ginger*, lemon myrtle*

*certified organic

Durability

9 - 12 months

Lagerung

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
Fettsäurendiagramm

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