Essential Oils in Cooking
Cooking with essential oils
Although it is not recommended to use essential oils internally, when
they are incorporated into foods and drinks in tiny amounts, they are
heavily diluted and unlikely to cause an adverse reaction. The
flavorings industry uses essential oils to flavor food, drinks and
toiletries such as toothpaste, so we already ingest tiny amounts of
essential oils.
Using essential oils as flavorings
- Make fruit syrups by boiling 100 g (4 oz) of sugar with 600 ml (1
pt) of water for five minutes. Cool, then add 1 drop of lemon, orange,
grapefruit or lime essential oil. Stir thoroughly. Add a tablespoon or
two of fruit juice before pouring the syrup over ice cream, fruit or
sponge cake.
- Make a hot punch using 1 liter (1.75 pt) of red wine mixed with a
pot of strong tea made with four teabags. Add a tablespoon of brown
sugar, slices of orange and lemon, and a small glass of brandy. Five
minutes before serving, add 1 drop each of cinnamon, clove, cardamom
and ginger essential oils, and stir well.

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