Essential oil of Ginger Organic

Use: 8 to 10 drops of the mixture, 3 times a day on the lower abdomen and lower back as required.

Aroma-Zone comment: Transcutol is a little-used pharmaceutical preparation which allows fats such as essential oils to penetrate the skin easily. It can easily be replaced by a dry carrier oil such as Hazelnut, Kukui or Macadamia oil.

Use: 1 drop in a tablespoon of honey dissolved in a glass of hot water. Sip slowly.

Use: 6 to 8 drops of the mixture in the lower spine morning and evening for 3 weeks.

For 300 grams of bath salts, you need

Procedure: Mix the Himalayan salt (or Epsom salt), lotion powder, bicarbonate of soda and citric acid in the sterilised jar. Measure the olive oil into the teaspoon and add the essential oils directly. Gradually add the olive oil/essential oils mixture to the dry mixture, stirring continuously with a mini whisk to avoid lumps. Now it's ready!

Procedure: For 100 ml of cream: melt the wax in the macerate in a bain-marie. When it has melted, gradually add the hydrosol and whisk until the mixture has cooled. Add the remaining ingredients and emulsify again. Apply every evening for at least one month to the targeted areas.

Important note from Aroma-Zone: It's not easy to create a stable emulsion (cream, lotion) using only wax. Waxes have a low emulsifying power, so we recommend adding an emulsifier. You can find all Aroma-Zone emulsifiers by clicking here.

Mix 1 drop of ginger essential oil (Zingiber officinalis), 1 drop of cinnamon bark essential oil (cinnamonum verum), 1 drop of cardamom essential oil (elettaria cardamomum) and 20 cl of sugar syrup.

Boil the water and sugar until the sugar has completely melted (about 5 minutes). Leave to cool Add the essential oils to the syrup, stirring well This syrup will delicately flavour your punches or other cocktails.

Serves 6 to 8 :

Banana cream :

How to make:

Prepare the roasted pineapple: Preheat the oven to 200°C (gas mark 6-7). Peel the pineapples, removing any prickles embedded in the flesh. Lay them in a roasting tin. Bake for around 1 hour, basting regularly with their own juices. Remove from the oven. Leave to cool. Cut into thin slices and set aside.

Prepare the banana cream : Peel the bananas and mash them with a fork. Pour the sugar into a saucepan and caramelise until dry. As soon as the caramel has a nice amber colour, add the water. Let the caramel melt again. Add the banana purée and essential oils. Leave to simmer for a few minutes. Add the rest of the diced pineapple and remove from the heat. Set aside Roll out the pastry to a thickness of 4 mm. Line the base of a tart tin. Place some greaseproof paper on top, followed by a large handful of dried beans to prevent the pastry from rising too much. Bake in the oven for around 20 minutes. The pastry should remain soft. Top the tart with the banana cream and roasted pineapple. Decorate with the remaining pineapple slice.

Procedure: Mix all the ingredients in a spray bottle.