Cooking with Essential Oils
This makes so much sense! We use herbs and plants in our food preparation, and herbs are basically essential oil plus plant fiber/tissue.
So when you take some lovely fresh basil to make a beautiful pesto, the flavor from the pesto comes from the essential oil in the leaves of the basil. The “bulk” comes from the fiber of the plant. When you are cooking a beautiful curry, and you are roasting your coriander seeds, the aroma that is released is the essential oil. And when you are using orange rind in a cake, the flavor comes from the essential oil in the rind – the rest is just bulk and fluid.
Where dried herbs have lost much of their life force in the drying process, essential oils retain their life force when produced correctly. This makes them truly “vibrational” in nature, meaning they transfer a living energy to us when we use them in food preparation.
Essential oils take our food to the next level!
The only differences in using an essential oil rather than the herb or plant in cooking are:
- Essential oils are far more concentrated than herbs. For example, 1 drop of Peppermint oil is equivalent to 28 cups of Peppermint Tea! And it takes approximately 400 fresh, unsquashed jasmine blossoms collected before sunrise to make a single drop of Jasmine oil.
- Essential oils don’t have the fiber or fluid, so you may need to adjust your recipe with this in mind. For example, if you are using Orange oil instead Orange juice in a recipe, you will need to add some additional fluid.
- Essential oils retain their life force because of how they are produced. However, as soon as you heat them over about 40 degrees Celsius in your recipes, you will destroy some of the heat-sensitive constituents, even though you will have all the wonderful flavor.