Cooking with Essential Oils

Updated: Jun 21, 2020

Essential oils are VERY concentrated, and therefore should be used in small amounts and never ingested undiluted or directly from the bottle.


Essential oils are the highly concentrated, volatile, aromatic essences of plants. These natural plant oils are appreciated for both their aromatic and flavoring qualities. Many essential oils such as peppermint, lemon and orange are commonly used to flavor desserts, candies and chocolates. Other, more herbal oils, such as thyme and marjoram are better suited for flavoring savory foods such as stews and sauces. Lavender and bergamot oils have become popular in chocolate crafting especially.

Many essential oils are suitable for use as a flavoring and are safe for human consumption. Used sparingly, these powerful, all natural oils can add intense flavor and aroma to candies, chocolates, frostings, baked goods, soups and marinades.

Let's be clear about something as you continue to read the blog...


The FDA doesn’t actually classify essential oils— or anything else — as “food grade.” It lists “appropriately regulated indirect additives” and categorizes foods and other items as “Generally Recognized as Safe” [GRAS] for human consumption when used for their “intended purpose.” That regulation may not be much comfort, but it’s as good as it gets.


So please don't be fooled by the term 'food grade'... Let's just stick to the FACTS..


There are bloggers, magazines 'quote un quote' genuine news articles who are anti essential oils that want to make you believe that adding essential oils to food is a bad thing. These people are likely paid by lobbyists for the pharmaceutical companies or let's be kind and say they just don't understand what they're talking about... You'll notice if you ever come across one of these snippets that they only tell you part of the story, they want you to think that because essential oils only come under the 'GRAS' that this is awful and you should never use essential oils in cooking.

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