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The oil is not intended for frying at high temperatures. Heat destroys the nuances of flavour and the natural substances, so it is best added to dishes that are already cooked or served cold. Suitable ways to use it:
add a little to a vegetable salad as a dressing;
mix it with cottage cheese, porridge or yoghurt;
serve it with desserts if you enjoy an unusual sweet-and-sour accent.
Because the base is unrefined sunflower oil, the flavour is milder and pairs more easily with everyday dishes. Add the oil at the end of cooking, once the dish is off the heat, or directly to your plate. It is easiest to start with a small amount — for example, a teaspoon — and adjust the quantity to taste. Sea buckthorn has a distinctly tangy note, so it works well in both sweet and savoury combinations, adding brightness to a dish.