Spiced Oils

Spicy oils are the most characterful family in the range – warm, intense and unmistakable. They come from the most concentrated parts of the plant: seeds, buds, bark and roots. Accordingly they are assertive; a single drop of cinnamon or clove shapes an entire blend. Seasonally this is the family of the cold months.

The family most connected to the kitchen

No other scent area is so closely tied to food and drink. Ginger, cardamom, star anise, cinnamon and clove are spices before they are scents – which is why many of these oils are also in demand for cooking. Notes on culinary use can be found under Culinary Aromatics.

Which spicy oil for what?

• Ginger – warm and fresh-pungent, the most accessible of the family.
• Cardamom – sweetish-spicy, fine and a little more expensive.
• Star anise – sweet and anise-like, Christmassy.
• Clove – strong and intense, to be dosed sparingly.

Dosage and skin tolerance

With spicy oils, half the amount applies throughout compared with citrus or herbal oils. Cassia, cinnamon leaf and clove are also among the more skin-irritating oils and should be dosed very low in skin blends or avoided entirely. In the diffuser and sauna infusion, a few drops are enough.

Frequently asked questions

Why do spicy oils need such low dosage?
Because they come from concentrated parts of the plant and are very assertive. Half the amount compared with other oils is the rule of thumb.

Which spicy oils irritate the skin?
Above all cassia, cinnamon leaf and clove. Very sparingly in skin blends, or not at all.

Which spicy oil to start with?
Ginger. It is warm, accessible and less irritating than cinnamon or clove.

Can I use spicy oils in the kitchen?
Some are suitable – please check the individual product page. More under Culinary Aromatics.