Cooking and essential oils.
Cooking with essential oils is it is exciting! Essential oils are mostly associated with aromatherapy, spa and massage. Still essential oils are widely used in the food industry as natural flavoring agents (confectionery, chocolates, drinks).
Many essential oils are suitable for use as a flavoring, are safe for human consumption and can be used in the kitchen.
Cooking with essential oils
– Cost effective alternative to herbs and fruits.
Essential oils can be a more cost effective option than using fresh or dried herbs or fruits. Essential oils are concentrated and only a small amount is needed. Only one drop of essential oil can substitute a whole lemon, orange or bouquet of fresh herbs.
– Longer shelf life.
Essential oils can be stored for a long time and are very practical to be at your disposal in the kitchen.
– Cooking with essential oils is an exiting and creative process of food preparations.
You expand the diversity of culinary dishes and get a lot of pleasure from the creative process of cooking.
Cooking with essential oils – Special features
– Essential oils are very concentrated and should be used with caution. Only small amounts of essential oils are required for use in cooking. It may be advisable not to drop directly in the food, but to drop essential oils in a spoon first, to avoid too many drops.
– Essential oils are typically added at the end of the cooking process or when food has cooled in order to preserve the flavor and therapeutic qualities of essential oils.
Very strong oils such as rosemary, basil and timian are blended a little and diluted in oil or water, when added to cold dishes.
– Only certified essential oils are generally regarded as safe (GRAS) and high quality pure essential oils, like essential oils from Vivasan, may be used in cooking.
Cooking with essential oils – Rule of thumb
– 1 tbsp. lemon or orange zest (appr. 1 fruit) can be substituted by 1 drop of lemon or orange essential oils from Vivasan.
– 1-3 tsp. of dried spice and herbs (basil, timian, mint, rosmary) and 1-3 tsp. of fresh spices may be substituted by 1 drop of essential oil by Vivasan (basil, timian, mint, rosmary).
– 1 glass of clove may be substituted by 1 drop of clove oil.
– Floral aromas like lavender, rose, ylang-ylang, are not commonly used in cooking. They are used in very small doses, to impart a special hint of flavor. Start with a toothpick dipped in the oil, add to food and taste and add more if needed.
According to the rate of evaporation and notes:
– Top note oils evaporates quicker and usually have a fresh aroma, lasting for a limited time.
– Middle note essential oils are moderately volatile. They usually affect metabolisms and body functions.
– Base note essential oils are slower to evaporate. They usually have a more deep, sedative and varied flavour, which is lasting for a longer time.
Viva Cooking with Vivasan Academy
Cooking with essential oils Vivasan:
JASMINE OIL VIVASAN64,00 CHF Retail price
LAVENDER OIL VIVASAN14,00 CHF Retail price
LEMON OIL VIVASAN13,00 CHF Retail price
MINT OIL VIVASAN14,00 CHF Retail price
NEROLI OLIE VIVASAN60,00 CHF Retail price
ORANGE OIL VIVASAN12,00 CHF Retail price
ROSE OIL VIVASAN60,00 CHF Retail price
THYME OIL VIVASAN22,49 CHF Retail price
YLANG-YLANG OIL VIVASAN26,00 CHF Retail price