Culinary Oils

Essential oils in the kitchen

Essential oils are many times more concentrated than commercial flavourings – one drop corresponds to roughly one teaspoon. If you would like to work with them, you will find here the oils from our range that are most often asked for in cooking, together with notes on dosage.

Dosage rule of thumb: 1–2 drops per kilogram of dough or litre of liquid. With very intense oils such as peppermint, clove or cinnamon leaf, the toothpick method is enough: dip a toothpick briefly, stir it into the mixture, taste, and repeat if needed.

Always stir into fat, sugar or alcohol first – essential oils are not water-soluble and will not disperse in water. Add to soups and sauces only at the end, once the pan is off the heat. And season the finished dish: some of the aroma evaporates in the heat.

Please observe the information on the respective product page regarding intended use.