Product Spotlight: Tangerine Essential Oil

The tangerine fruit was used throughout history in Chinese culture and herbal health practices. Tangerine oil smells like the tangy, sweet-smelling aroma that comes from the delicious tangerine fruit. It is cold pressed from the fruit of the citrus tree. Our tangerine oil contains antioxidants and can be used in a variety of recipes for its flavor. With a fresh scent and countless uses, this is a helpful essential oil to have in your collection.

The sweet flavor of Tangerine oil comes in handy when you want to add a tangy kick to baked goods. Consider adding two to three drops of the oil to your favorite cake, cookie, or scone recipes, and enjoy the sweet, bright flavor that Tangerine oil can bring to your most favorite sweet treat.

To utilize the cleansing and purifying properties of tangerine oil, consider using it in homemade cleaning agents. Adding a few drops of Tangerine to your homemade all-purpose spray will leave countertops and surfaces in the home fresh and clean. Not only will a DIY essential oil cleaning spray help you remove any grime from the surfaces around your home, it will also leave behind a lovely smell.

Like other citrus essential oils, Tangerine oil can help support a healthy immune system when taken internally.  Because it contains powerful antioxidants, this oil can be useful when you want a little extra support for your immune system. To utilize the immune-supporting benefits of Tangerine oil, consider adding one or two drops to your water, smoothies, or teas to take internally. Remember you don’t need many drops of an essential oil to add a lot of flavor to your drink, so start small.

Tangerine oil can also be used topically to help promote feelings of happiness or when you want to energize your mood.  When you need some extra sunshine in your life, apply Tangerine oil topically to flex points or your abdomen. If you are concerned about skin sensitivity, be sure to dilute the oil with fractionated coconut oil before applying to reduce the risk of skin sensitivity or irritation.

Here are some of my favorite diffuser blends and a cinnamon rolls recipe that makes a great weekend breakfast!

Easy Breezy Diffuser Blend

4 drops tangerine 

4 drops lavender

Chase Away the Blues Diffuser Blend

3 drops tangerine

2 drops bergamot

2 drop frankincense

Spring Awakening Diffuser Blend

4 drops tangerine

2 drops sandalwood

2 drops cardamom 

Tangerine Orchard Diffuser Blend

3 drops tangerine

2 drops cedarwood

1 drop basil

Orange Cinnamon Rolls

Ingredients:

•  2 1/2 cups all-purpose flour
•  1/2 cup cornstarch (plus more for rolling)
•  4 ½ teaspoons baking powder
•  ½ teaspoon salt
•  ½ cup cold salted butter
•  1 cup whole fat plain yogurt
•  2 teaspoons vanilla extract + 1/2 teaspoon (divided)
•  1 large egg
•  6 drops Tangerine Essential Oil
•  6 drops Lemon Essential Oil
•  2 tablespoons butter (softened)
•  1/4 cups sugar
•  2 teaspoons ground cinnamon

For the Icing:

•  2 tablespoons whole milk
•  10 drops tangerine Essential Oil
•  1 cup powdered sugar

Instructions

1. Heat oven to 450 degrees. Line a baking sheet with parchment paper or a baking liner sheet.
2. In your food processor, combine flour, cornstarch, baking powder, and salt. Pulse the food processor to combine.
3. Add in the 1/2 cup cold butter in 4 – 5 chunks. Pulse about 10 seconds until the flour looks crumbly and the butter is evenly distributed in small lumps throughout the flour mixture. It will look a little lumpy and mealy.
4. Add yogurt, 2 teaspoons vanilla, egg, and Tangerine and Lemon essential oils to food processor. Pulse until dough ball forms and gathers along the side of the bowl.
5. Remove from bowl onto rolling surface that is lightly covered with cornstarch. Knead the dough a few times turning it over onto itself and turning about 6 – 10 times. Don’t overwork the dough with your hands. This will heat the dough and cause the butter to melt. This will make for less than perfect biscuits.
6. Use a rolling pin to roll out to 9 X 15 rectangle. It will be about ¾ inch thick.
7. Spread the softened 2 tablespoons of butter over the dough rectangle. Sprinkle the sugar and cinnamon over the top of the butter.
8. Roll the long side of the dough up with the butter mixture on the inside. You’ll end up with a 15 inch log. Slice into 15 sections (about 1 inch each).
9. Bake on middle rack at 450 degrees for 10 minutes until biscuits are lightly browned.
10. While the biscuits cool mix together the milk, 1/2 teaspoon vanilla extract, tangerine essential oil, and the powdered sugar in a small bowl. Stir until no lumps remain. Dip the biscuits into the glaze and allow them to sit for 5 minutes before serving.

Notes: In the food processor, if the dough is too wet and doesn’t stay lumped together add 1 tablespoon of all-purpose flour and pulse. Repeat until dough is solid enough to handle. If dough is too dry, add 1 teaspoon of milk and pulse. Repeat adding tiny amounts of water until all the dough sticks together in a ball.

If using a hand mixer, use a fork or pastry blender to cut the butter into the flour until the flour looks crumbly and the butter is evenly distributed in small lumps throughout the flour mixture.

Enjoy and let me know how they turn out!

Blessings!

XOXO Alisha