How to cook with essential oils?

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.