Cooking with essential oils or adding them to your kitchen is nothing new because they have long been used as flavoring agents. The most crucial aspects are safety and understanding the distinction between a herb or spice’s natural form and its essential oil. Cooking with some oils is a good idea while using others is not. Oils occasionally contain an excessive amount of a certain chemical component, rendering them unsuitable for cooking or even dangerous in some cases. Cooking with essential oils may be safe, enjoyable, and add amazing depth to your recipes when used correctly and diluted. They might be a healthy way to flavor food.

Cooking with essential oils can improve flavor & ease of preparation. In other cases, adding a few drops of oil is simpler than chopping fresh herbs. The correct essential oil can also replace an artificial element in a recipe. You will need to learn that oils should be converted, diluted, and delayed while cooking with essential oils.

CONVERT – A drop can be used in place of a teaspoon when converting, and you should never use more than one or two drops to make a whole recipe. The toothpick method is another helpful guideline: if an oil is really potent, don’t add drops; instead, dip a toothpick into the oil and whisk it into your dish; then, taste it. Keep in mind that you can always add more, but if you add too much, you cannot take it back.

DILUTE: Another thing to keep in mind is the need to first dilute essential oils into a lipid. By doing this, the oil and its flavor are distributed evenly throughout the meal. Good examples are olive oil, coconut oil, honey, and syrups.

DELAY– Keep in mind that essential oils are volatile and wait until the very end of cooking before adding them to hot meals.

Below are some of our recommendations for Essential Oil used for foods and beverages. 

  • Lavender: Dessert
  • Peppermints: Tea, Lemonade, Candy, Chocolate, and pastries.
  • Citrus: can replace zest in recipes for drinks, stir-fries, dips, and baking because they are made from the peel, which we are all familiar with.
  • Coriander: in marinades, pickles, sauces, and vegetables.
  • Cinnamon: Chia flavor:
  • Ginger: marinades, stir-fries, gingerbread, ginger snaps, and spiced drinks.
  • Thyme: Soups, stews, and sauces with thyme.
  • Anise: use with caution when using cookies, snacks, biscotti, marinades, and soups. A drop or two at a time