Some essential oils, when cleverly used in the kitchen, will add enticing flavours to your dishes and give you the benefits of their properties.
SEASONINGS AND DRESSINGS (E.G., “GREEN”, DIGESTION-FRIENDLY VINAIGRETTE)
1 drop of essential oil per tablespoon of sauce. Basil, tarragon, peppermint, ginger, clary sage, marjoram, rosemary cineole, or lemon essential oil.
FLAVOURED DESSERTS AND HONEYS
1 drop of essential oil per person.
Petitgrain bigarade, Ceylon cinnamon, peppermint, ginger, essences of lemon, sweet orange, green mandarin and grapefruit and, for a flowery aroma, essential oils of true lavender and ylang-ylang.
SOME OTHER IDEAS
Add 3 drops of citrus fruit essential oil (of your choice) to a custard sauce, tart filling (e.g. lemon tart), etc. Using 1 drop of Ceylon cinnamon or ginger essential oil, enhance the flavour of a rice milk, sweet almond or soy chai, a rice pudding or fresh fruit compote, etc. Only a few rules to keep in mind: use a light touch and don’t exceed the recommended dose (otherwise, you’ll end up with overly prominent flavours, as essential oils contain an ultra-high concentration of aromas); and do not let them cook (they should be added at the end, so that their aromas do not evaporate).
[Extract from 48 essential oils which every home needs to be healthy, practical guide by Top Santé.]
