Ingredient

Red sandalwood (infusion bark, wood)

The Scarlet Elixir

Red sandalwood, with its deep red color, imparts a subtle earthy and woody flavor to dishes and beverages. The infusion bark and wood are often ground into a fine powder or used in the form of chips to infuse color and aroma. It adds a visually striking element to culinary creations.

Ingredients for hot drinks and infusions› Materials for infusions or hot drinks of miscellaneous origin› Herbal infusion materials from any other parts of the plant

Prominent flavor profiles of red sandalwood include earthy and woody notes, with a subtle hint of sweetness.

Origins and history

Red sandalwood has a rich history dating back centuries, with its origins in India and other parts of Southeast Asia. It has been highly valued for its vibrant color and medicinal properties, often used in traditional Ayurvedic practices. In various cultures, it is also associated with religious and spiritual rituals.

Nutritional information

Red sandalwood is not consumed for its nutritional value but is primarily used for its color and flavor in culinary applications.

Allergens

There are no known allergens associated with red sandalwood.

How to select

When selecting red sandalwood, look for vibrant red color and ensure that it is free from any mold or signs of decay. Opt for reputable sources or specialty stores that offer high-quality red sandalwood products.

Storage recommendations

To maintain the freshness and quality of red sandalwood, store it in an airtight container in a cool, dry place away from direct sunlight. Proper storage will help preserve its vibrant color and aroma for an extended period.

How to produce

Red sandalwood is not typically grown or produced by amateurs due to its specific cultivation requirements and the need for sustainable sourcing.

Preparation tips

Red sandalwood is commonly used as a natural food coloring agent in various dishes and beverages, such as desserts, drinks, and sauces. It can also be used to infuse color and flavor into rice, curries, and spice blends.