sea-buckthorn
Sea-buckthorn is exceptionally rich in vitamin C (approximately 200-1500 mg per 100g depending on variety), carotenoids, and omega fatty acids (including rare palmitoleic acid). The berries are also a good source of vitamins E and B-complex, along with bioactive phytochemicals and antioxidants.
About
Sea-buckthorn (Hippophae rhamnoides) is a deciduous shrub native to coastal regions and temperate zones of Europe and Asia, particularly the Himalayas and northwestern China. The plant produces small, bright orange to golden-yellow berries approximately 6-8 mm in diameter, with a distinctive tart, slightly tangy flavor profile combining citrus and tropical fruit notes. Sea-buckthorn berries have a unique appearance—they grow densely along branches in clustered arrangements. The fruit contains a high concentration of oils and is characterized by its acidic juice and seed-filled interior, making it challenging to process fresh but ideal for concentrated products.
Culinary Uses
Sea-buckthorn is primarily used in processed forms rather than fresh consumption due to the fruit's small size and acidity. The berries are commonly processed into juices, purees, oils, and sauces that complement both sweet and savory applications. In Scandinavian and Central Asian cuisines, sea-buckthorn juice and concentrate are used in beverages, desserts, and as a finishing sauce for fish and game. The fruit's high pectin content makes it excellent for jams and jellies. Sea-buckthorn seed oil and berry oil are increasingly used in health-focused cuisines and as functional food ingredients in smoothies, dressings, and contemporary plated dishes.