Quick Essential Oil Cooking Tips
More in depth Guidelines below
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It is easy and fun to substitute Essential Oils into your own favorite recipes in place of spices, flavoring extracts and fresh or dried herbs. There are a few tips to keep in mind when substituting essential oils in recipes.
AMOUNT TO USE: Essential Oils are extremely concentrated, so you won't use as much oil as you would dried spices or extracts. Start with a drop or two instead of a teaspoon; then adjust the amount according to taste.
WHEN TO ADD: The preferred time to add essential oils is at the end of cooking or when the food has cooled a bit. This is so the volatile oils don't evaporate out and also so the heat of cooking doesn't affect the oil's natural constituents. If you need to add the oils sooner in the recipe, you may need to add a bit more oil to account for any oil that will evaporate during cooking.
Essential Oils recommended for cooking:
Sweet Spice Oils (for sweet dishes and desserts):
cassia, cinnamon, clove, fennel, ginger, peppermint.
Savory Spice Oils (for savory dishes, main courses and appetizers): basil, black pepper, cilantro, coriander, fennel, ginger, lavender, marjoram, oregano, rosemary, thyme.
Citrus Oils (add a tangy citrus zip to main dishes, desserts, drinks, fruit salads and more): bergamot, grapefruit, lemon, lemongrass, lime and wild orange.
|Quick Crock Pot Orange Chicken|
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surface (i.e. in the pan); essentials oils do not create a slippery surface (unless mixed with vegetable oil)
GRAS: Generally regarded as safe FA: Food Additives
A list of Essential Oils Certified as GRAS and Food Additives by the FDA: