Our Kabosu essential oil is extracted from fresh, green fruit which is crucial to ensure the highest possible quality and yield. To preserve the unique characteristics of this essential oil, we use low heat and pressure during the extraction process.
 
The resulting oil is both powerful and distinctive, with easily recognizable notes of pine sap, evoking the scent of a pine forest  without overpowering the fruitier citrus fragrance. In Japan, Kabosu essential oil is often used in aromatherapy because of its calming and anti-stress effects, which are particularly helpful in tense situations. 
 
It is in the same orbit as the fascinating micro mandarins from Okinawa, Taiwan and China. The benefits of this EO,  are virtually unknown outside Oïta. It is reputed to be anti-stress, a tonic and a restorative for the mind. Because of its mildness, it is used in bedrooms, providing a restful sleep. It has a soothing effect on the senses.
 
FRUIT
Kabosu's main use is as a juice. The fruit contains its optimum juice at the end of September - October - beginning of November. It is green. The juice is acidic (around 6% citric acitride), well-balanced by a discreet sugar content (5° Brix), and is suitable as a condiment for grilled oily fish and autumn salads. The pine note is clearly present but not persistent, and the overall flavour is very present, even with just a little on seafood. Kabosu jelly goes well with sweet desserts.
 
Our fruit weighs between 100 and 150g and yields at least 25g of juice. You can also make ponzu for fish and rice, sorbets, and use it in drinks (water, beer, spirits, tea). Goes well with basil.
The fruit can be frozen.