How to Use Essential Oils in Cooking

Not all essential oils have the same aromatic intensity, so it's important to take this into account before adding them to a recipe. As a general rule, one or two drops are enough to flavour an entire dish. Using too much can overpower—or even spoil—the final result, so careful dosing is essential.

When using essential oils in cooking, there are two important rules to follow: they must be diluted in a fatty ingredient (such as a food-grade vegetable oil, egg yolk, melted butter or honey), as they do not mix with water, and they should not be exposed to excessive heat.

High temperatures can diminish their delicate aromas. We therefore recommend adding them to your dishes around five minutes before the end of cooking, or incorporating them into cake batter during preparation.

Top tip

If you need to use less than a single drop of essential oil, a wooden toothpick is the perfect solution. For example, if you'd like to flavour a cake batter with bergamot essential oil, dip the tip of the toothpick into the bottle, then stir it into the batter. Taste and adjust if necessary using the other end of the toothpick.

Culinary essential oils are a simple and effective way to flavour both sweet and savoury dishes. They are naturally low in calories and can help reduce the need for added salt, sugar or fat (just one drop of culinary essential oil contains around 2 calories!).

The most commonly used culinary essential oils are derived from aromatic herbs, citrus fruits, spices and flowers. Among the citrus varieties are lemon, sweet orange, grapefruit, bergamot and green mandarin. Their fresh, zesty aromas make them ideal for brightening desserts, fruit salads, cakes, chilled drinks and sauces.

Woody and spicy essential oils such as cinnamon, clove and ginger are prized for their warm, rich flavours, making them perfect for slow-cooked dishes such as tagines and curries. Aromatic varieties including linalool thyme, lemongrass, cineole rosemary, peppermint, verbena and lemon savory are appreciated for their fresh, herbaceous character, bringing a refreshing touch to salads, soups and marinades. Finally, floral essential oils such as rose geranium and true lavender add delicate floral notes to smoothies, mousses, cold drinks, fruit coulis and sorbets.