Natsu daidai is a citrus fruit that is also called natsumikan (ナツミカン, 夏蜜柑, なつみかん) or amanatsu. Our Natsu daidai essential oil is extracted from fruit grown in Amareleja, Portugal by Vera and Joao Rosado. The fragrance of this essential oil is very pleasant, it has a typical first impression of Mediterranean citrus.
On Shimizu's genetic distance map (2016) it is equidistant from the sweet orange and pink grapefruit, giving it a touch of fresh bitterness, and yet it is still close to the bitter orange. This is why it smells familiar with an additional green and herbal character. The hexanal, which contributes to the heart note, appears gradually but persistently, setting it apart from the banality of the sweet or bitter orange.
The main components are limonene (80%), γ-terpinene (5%, a deceptively understated lemon note), myrcene (2%) and α-pinene (1%). The hardly noticeable but intriguing β-ylangene gives a touch of ginger and underlines the exotic character. It's a surprisingly rich combination.
Natsu daidai is often used in Japanese cuisine, particularly in traditional dishes and confections. Its peel is highly aromatic and is commonly used as a flavoring agent in sauces, marinades, and dressings. The zest can be grated or finely sliced and added to dishes. It can also be infused into spirits and liquors. The zest of the Natsu daidai is often used to flavor traditional Japanese liqueurs like yuzu-shu or added to cocktails.
Fruit available November to January.