Cooking with Certified Therapeutic food grade essential oils that are 100% pure can be a healthy alternative for flavoring foods and beverages. Different from common vegetable oils such as olive, flax, sesame, or canola, essential oils in foods can be enjoyed for their flavoring as well as the healthful benefits of the plants, from which they are derived.
Using essential oils in cooking is not a new idea. For hundreds of years, food products, such as chewing gum and chocolates, as well as many others, have contained essential oils for aroma and flavor.
Cooking with essential oils is easy. Just substitute them in recipes that call for dried herbs, spices or fruit juices. Keep in mind when replacing dried ingredients with a companion essential oil that they are 50 to 70 times more potent. An example that demonstrates potency—one drop of peppermint oil equals approximately 28 cups of peppermint tea.
A helpful measurement guideline: when a recipe calls for less than a teaspoon of an herb or spice, dip a toothpick in the center of the essential oil dripper cap and then swirl the toothpick in the recipe or beverage.
Always use the “Toothpick Method” for oils such as cinnamon bark, clove, ginger, and oregano. For citrus zest or juice, use 8 to 14 drops of companion oil in place of the zest of one lemon, orange, or tangerine. Substitute ½ to one drop for spices such as marjoram, oregano, sage, rosemary, thyme, or coriander.
Be sure to read the U.S. Food and Drug Administration’s Generally Regarded as Safe Food Additives (GRAS) list (fda.gov/Food/FoodIngredientsPackaging/GenerallyRecognizedasSafeGRAS) of essential oils that are certified as safe for consumption as not all are for internal or cooking purposes.