Ebooks doTERRA eBook Essential Oils and Cooking | Page 10

Spices
Common oils: Black Pepper, Cassia, Cinnamon, Coriander, Ginger, Fennel
Useful for: enhancing natural flavors, vegetables, meat marinade, sweet and savory dishes
Flavor description: hot, sharp, spicy, sweet, warm
Spicy oils are useful when you want to add an extra boost of flavor to your dish.
Essential oils like Black Pepper and Ginger can help enhance natural flavors when
cooking, and oils like Fennel and Coriander can help add extra flavor to both
sweet and savory recipes. Cinnamon and Cassia oils are strong and spicy, and
make a great addition to sweet recipes for baked goods or breakfast foods. Keep
in mind that all of these spicy essential oils are extremely potent, so only a tiny bit
of oil will be needed to add powerful flavor to your dish. For this reason, it is best
to always start by using the toothpick method when adding any of these oils, and
taste-test as you go.
Herbs
Common oils: Basil, Cilantro, Marjoram, Oregano, Rosemary, Thyme
Useful for: substituting dry or fresh herbs, Italian dishes, meat marinade, soup, bread, pasta, potatoes
Flavor description: herbal, fresh, sharp, warm
Using fresh or dried herbs has been a popular method for adding flavor to
food for centuries. While this is an effective way to achieve certain flavors
when cooking, it can be fun to substitute your regular herbs for essential oils
every once in a while. Not only do essential oils come in handy when you don’t
have access to fresh herbs or if you run out of dry seasonings, but they can help
deliver serious flavor. In addition to using herbal essential oils to substitute dry
or fresh herbs in a recipe, these oils can make a wonderful contribution to your
favorite Italian dishes, soups, breads, pasta dishes, potatoes, meat marinades,
and more. Like dry or fresh herbs, you can also use several of these herbal
essential oils in a single dish to make a lovely bouquet of flavors. Remember, many
of these oils are extremely potent, and should be added to food via the toothpick
method to ensure that you do not overpower or ruin the dish by using too much oil.