Essential oils in cookery

Most of people think that essential oils are suitable only for an aromatherapy and primenyabtsya is inhalation or by means of acceptance of bathtubs, massage and at addition in cosmetics.
But you perhaps are surprised, having learned that the real essential oils of a therapeutic class can be used as outwardly, and to use in cookery, at preparation yulyud and drinks.

You probably know my passion to culinary experiments, and of course I could not avoid such opportunity to use essential oils in kitchen.

I will tell honestly, the first attempts (and it was long ago) did not impress also I as forgot that for some time about it. But after I was fond of preparation of chocolate, studied a lot of information and learned that there is the whole direction, it is called Aromakulinariya.

Also there is the whole program of clarification and restoration of an organism when it is possible to use essential oils for improvement of digestion, a conclusion of toxins from an organism, control of level of sugar in blood, etc. For example, essential oil of cilantro is capable to delete heavy metals, and such oils from an organism as – mint or ginger – are capable to improve digestion.

Essential oils are fine replacement to dry herbs and seasonings as dry travysoderzhat the juice and oils inherent in a live plant the flavoring and aromatic qualities defining it.
Essential oils can transfer natural taste of fresh herbs and spices and can be used all the year round, even when fresh herbs are absent.

Besides natural essential oils do not contain artificial fragrances, amplifiers of taste as a kommerchesika fragrances, thereby presenting you the pure taste received in the natural way from a plant.
It is very simple and fascinating to replace with essential oils of seasoning, the fragrances, fresh and dried herbs necessary for your favourite dishes.

But, when replacing spices with essential oils it is necessary to watch closely proportions attentively!!!

Lemon, orange, grapefruit, lime: 1 drop = 1 tsps of a dried citrus dried peel
Mint: 1 drop = 1 tsps of dried leaves of mint
Cinnamon: 1 drop = 1 tablespoons of powder of cinnamon
Fresh herbs (basil, rosemary, oregano, marjoram, thyme, cilantro): 1 drop = 1 tablespoons of fresh herbs or
At addition of essential oils in food pay attention that oils were quality, the description and recommendations on packing is obligatory for a chitatyta, otherwise you risk not only to spoil the favourite dish, but also to receive food frustration.


I very much like to use essential oils at preparation of salads or vegetable dishes. Them cool to flavor oil for seasonings of salads.
If to use essential oils for hot dishes, it is necessary to consider that we add them right at the end, otherwise at long heating they will just disappear.
It is excellent to apply natural essential oils to tea and drinks.
And also I like to add essential oils at production of chocolate products.
Generally use of essential oils in cookery is very wide and various.

At present in my arsenal here such oils, the Russian producer, were pleasant to me they, very qualitative.

At production of New Year's fir-trees, I add a mint oil drop to chocolate, aromaaat, not to express in words.

Or at production of truffles, I added a lemon oil drop to orange chocolate to emphasize taste and to shade sweet of truffle inside.


As option essential oils add to food by means of emulsifier (vegetable oil, cream, sour cream, honey) in a proportion 1 drop of oil on 10 ml. emulsifier. Oil needs to be added moderately on a drop or on a toothpick tip, tasting at the same time every time.

If the subject is interesting, I will share still different recipes with essential oils.