Nothing like essential oils to enhance the aroma of a dish!
Everything goes through the nose, before tasting. We like it when things smell good and taste good! Essential oils add to our pleasure; from subtle to bold, there's something for everyone!
Since essential oils are highly concentrated, a single drop can be equivalent to a bouquet of fresh herbs. It doesn't take much to flavor your dish, and some oils complement each other very well to create a harmonious blend of flavors. That's why it's important to know them well in order to use them correctly.
Which ones to choose?
Herbs, spices, citrus fruits, and some fragrant flowers all have scents that are familiar to us. The ones we're most familiar with can be ideal for starting experiments.
To begin with, choosing one to three oils could be a good start, always taking into account our tastes and preferences and starting by incorporating them into our everyday recipes, and why not, over time, dare to add others to our kitchen collection.
Some essential oils require a bit of practice due to their power, such as cinnamon or ginger. You need to know how to dose them correctly, so start slowly with those you're more familiar with. Some oils are more expensive and are worth the price, as a single drop can release a powerful scent, which is why it's important to get the dosage right.
How to do it
Start with the smallest dose, one drop, and increase as needed, one drop at a time. If you add too much to your dish, you can reheat it (if it's a recipe that requires cooking) or if it's a no-cook recipe, double the ingredients. Never exceed the recommended dose.
If you want to experiment with your own recipes, you should initially use only one type of essential oil per recipe. With a little experience, you can experiment with combinations and mix two or three essential oils.
Essential oils are easier to incorporate into a recipe when they are first diluted in about 1 tbsp of a fatty or sweet substance (oil, butter, milk, cream, egg yolk, syrup, honey), so it will be easier to correct the dose if you accidentally add a drop too much.
It's always best to add essential oils at the end of cooking, as they lose their aroma at high temperatures. For dishes that require a long cooking time, such as a pâté or a cake, you'll need to double the dose to obtain sufficient flavor.
Inspiration: Essential Oils - For Cooking and Well-being by Melinda Wilson (speaker of introductory workshops on herbalism, medicinal plants and aromatherapy)
In summary
Always go slowly, less is better than more! You have to measure correctly. Don't forget to always dilute essential oils in a fatty or sweet carrier (except for smoothies since the blender blades will mix the essential oils with the fruits and vegetables).
For cooked dishes, add essential oils off the heat at the end of cooking. If they cook, they lose their aroma and power.
Suggested quantity per person for a cooked dish: 1 drop.
In tea, infusion: 1 drop per large cup
In smoothie: 1 to 2 drops
Some oil suggestions:
Cinnamon
Among the most widely used spices in the world, Ceylon cinnamon, with its warm and spicy fragrance, is as attractive in aromatherapy as it is in cooking.
To add a touch of warmth and comfort to your drinks or dishes, for example: Chai tea, smoothies, apple desserts, pancakes, cookies, cakes, chocolate, Indian curry, salad dressings.
Cinnamon pairs well with nutmeg, cloves, orange, ginger
Ginger
This oriental spice has been widely used for its strong flavor and appreciated for its warm-spicy aroma in cooking for a long time. Very practical when fresh ginger is lacking.
To add a touch of freshness and spice to your sweet or savory drinks or dishes, for example: Teas, herbal teas, biscuits, breads, cakes, muffins, soups, vegetable stir-fries, curries, marinades, dressings.
Ginger goes well with lemon, bergamot, cinnamon, orange...
Peppermint
So appreciated for freshening breath, its freshness and fragrance are also perfect in the kitchen! To bring a bright, slightly minty flavor to your drinks or dishes, for example: Teas, herbal teas, drinks, hot chocolate, smoothies, cakes, chocolate desserts, fruit desserts, coulis, vinaigrettes, tabbouleh, vegetable dishes, cold soups.
Mint goes well with lemon, orange, nigella, basil, true lavender...
Rosemary verbena
Used since ancient times, the invigorating and stimulating rosemary perfumes many dishes in the kitchen.
To bring a sweet and invigorating flavor to your drinks or dishes, for example: Teas, herbal teas, coulis, vinaigrettes, sauces, soups, vegetable dishes.
Rosemary goes well with ginger, pepper, basil, lemon, true lavender, nigella, thyme...
Basil
Basil, nicknamed the sacred herb, is slightly spicy and adds a touch of finesse while enhancing many dishes.
To add a floral flavor to your drinks or dishes, for example:
Teas, herbal teas, drinks, salad dressings, sauces, soups, lentil dishes, pesto, vegetable dishes, especially with tomato, desserts with fruit.
Mint goes well with lemon, orange, mint...
Lemon
Lemon, a true all-rounder! It brightens up the kitchen and adds character to many a dish.
To add a floral flavor to your drinks or dishes, for example:
Teas, herbal teas, drinks, smoothies, dressings, sauces, marinades, soups, hummus, pastries, desserts with fruit.
Lemon goes well with mint, orange, basil...
Nigella
Nigella (or black cumin) is a very popular aromatic plant around the world. Exoticism will reign supreme in your kitchen with this one.
To add a nutty and spicy flavor to your drinks or dishes, for example: Teas, herbal teas, smoothies, dressings, sauces, marinades, hummus, curry, couscous, chili, legumes, pastries.
Nigella goes well with lemon, orange, basil, turmeric...
True lavender
Lavender exudes fragrance and flavor. This sweet and soothing plant never sleeps in the kitchen.
To bring a delicate and floral flavor to your drinks or dishes, for example: Teas, herbal teas, vinaigrettes, sauces, marinades, pastries, chocolate, fruits.
True lavender goes well with lemon, rosemary, mint, orange...
Sweet orange
Sweet orange has a fresh, sparkling aroma. Versatile, it blends well with both sweet and savory dishes.
To bring a slightly tangy and fruity flavor to your drinks or dishes, for example: Teas, herbal teas, drinks, dressings, sauces, marinades, pancakes, coulis, pastries, chocolate, fruit desserts, stir-fried vegetables.
Sweet orange blends well with cinnamon, cardamom, true lavender, nigella, lemon, basil, mint, ginger…
Oregano
This essential oil is highly valued in the food industry. Not just for the famous spaghetti sauce! This invigorating oil is a must-try!
To add a tangy, earthy flavor to your drinks or dishes, for example: Salad dressings, sauces, soups, pizzas, vegetable dishes, stews.
Oregano goes well with pepper, basil, lemon...
Pepper
Black pepper, that precious spice that was once used as currency, is now universally appreciated in cooking! It's a great way to add a little spice and roundness to your menu.
To add a spicy and tangy flavor to your drinks or dishes, for example: Teas, herbal teas, dressings, sauces, marinades, soups, vegetable dishes, hummus, chocolate.
Pepper goes well with rosemary, true lavender, basil, almost everything...
Cardamom
Cardamom exudes such a pleasant aroma. Its use is highly valued in Indian and Middle Eastern cuisine and has also become popular in Western cuisine. Use sparingly, as this aromatic ingredient will quickly take over.
To add a spicy and fragrant flavor to your drinks or dishes, for example: Teas, herbal teas, drinks, dressings, sauces, marinades, soups, vegetable dishes, curry, pastries, fruit desserts, chocolate.
Cardamom goes well with ginger, orange, cinnamon...
Thyme
Thyme is a favorite in cooking, it flavors everything savory as well as sweet, a real ally to add to all sauces!
To add a herbal and spicy flavor to your drinks or dishes, for example: Teas, herbal teas, dressings, sauces, soups, vegetable dishes, pastries, fruit desserts.
Thyme goes well with rosemary, true lavender, bay leaf, basil, etc.
Turmeric
Turmeric is popular in Indian, African and Middle Eastern cuisines, and this star ingredient in golden milk has also won over the West.
To bring a woody and spicy flavor to your drinks or dishes, for example: Teas, herbal teas, drinks, smoothies, dressings, sauces, soups, vegetable dishes, pancakes, pastries.
Turmeric goes well with ginger, pepper, cardamom
Contraindications: If you are pregnant or breastfeeding, do not use essential oils orally. Not suitable for babies. If you have any special conditions, it is important to confirm with your doctor or healthcare professional whether the use of aromatherapy is indicated for your condition.
Note: This content is provided for informational purposes only. Properties, indications, and methods of use may be taken from aromatherapy reference books or websites. Essential oils are not dangerous, but they are active ingredients that require responsible handling. Maison Jacynthe will not be held responsible for the consequences of incorrect or careless use of these products or the methods presented.
You'll also find recipe ideas in the Aromatherapy Handbook. There are also many recipe books on the market featuring essential oils for different dishes, with exact quantities and the right choice of oils.
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