COOKING WITH ESSENTIAL OILS

Pure Essential Oils

Essential oils are extracts from the flowers, blossoms, leaves, stems, peel, bark and roots of aromatic plants. Most people will recognize them as being used to scent various products, such as bath/body items, or for their healing properties. What many people don't realize is they have been used as flavorings in food products. When you read a food products ingredient label you won't see essential oil listed. What you will see is natural flavorings listed. Essential oils are those natural flavorings.

For example peppermint and spearmint essential oils are found in toothpaste, gums, candies, etc. Citrus essential oils flavor candies, mouthwashes and other products. These are just two examples. Though many websites will state that essential oils can NOT be used internally (eaten/taken by mouth) the reality is that they are currently in many of the products you already use.

When using essential oils for cooking or as a flavoring there are some guidelines that you should follow. Remember, essential oils are EXTREMELY CONCENTRATED and their misuse can cause harm.

*Only those essential oils that have been classfied as GRAS (generally recognized as safe) by the FDA should be used internally

* GRAS essential oils can be safely ingested by using them as a flavoring for food...1 -2 drops for an ENTIRE meal...usually added right before serving to prevent the essential oil from evaporating. Many of these oils are already in use as flavorings and often you probably use the herbs/spices in your cooking on a regular basis. Again, do NOT take essential oils undiluted internally.

* The following essential oils are considered GRAS: Anise, Basil, Black Pepper, Cardamon, Cinnamon Bark, Citrus rind (bergamot, grapefruit, lemon, lime, mandarin, orange, tangerine), Clove, Coriander, Cumin, Dill, Fennel, Geranium, Ginger, Lavender, Lemongrass, Lemon Myrtle,  Melissa (lemonbalm), Nutmeg, Oregano, Peppermint, Rosemary, Rose, Sage, Mountain Savory, Spearmint and Tarragon.

* For essential oils to be used in cooking they should be unadulterated...NOT MIXED WITH propylene glycol, alcohol, or other synthetic dilutants. You should try to purchase Organic essential oils whenever possible to reduce the chance of them containing traces of pesticides or synthetic fertilizers. The essential oils should be either steam distilled or expressed (other extraction methods use chemicals to remove the essential oil from the plant material and traces can remain). When in doubt about the essential oil your about to use ask the manufacturer!

* For stronger spice oils such as basil, cinnamon, marjoram, nutmeg, oregano, or thyme - dip a toothpick in a bottle of essential oil and stir it in the recipe after cooking. It is better to use less with these particular oils since they are quite strong.

Here's some quick ideas on how to use them:
- Spice up ginger snap cookies with ginger, cinnamon, clove, or nutmeg. Toothpick application is preferred

- To your favorite sponge, bundt or cake mix add 1-2 drops of lemon, orange, or tangerine oil before baking. Or try adding 1-2 drops of your favorite citrus essential oil to vanilla/buttercreme frosting! Very delicious!

- Peppermint or spearmint oil can be added to chocolate cake, brownie, or frosting recipes

- To pumpkin pie or spice cake recipes add 1 drop of nutmeg, cinnamon, clove, or ginger

- Add oregano, marjoram, thyme, or basil (use a toothpick to add a small drop) to your favorite Italian recipes such as spaghetti sauce, pizza sauce, lasagna, etc