Essential oils are the highly concentrated extracts of fruits, seeds, herbs, flowers, barks, leaves and roots. They should never be used in large amounts. A few guidelines:
* Use essential oils in moderation. One drop of stronger oils -- basil, black pepper, clove, coriander, cumin, dill, fennel, geranium, ginger, lemongrass, nutmeg, oregano, peppermint, rosemary, sage, spearmint, tarragon, thyme -- is usually enough. Milder oils, which can be used a little more generously, include bergamot, chamomile, blood orange, lavender, lemon, lime, mandarin, orange, petitgrain and tangerine. Pour oils into a spoon first so you don't get too much.
* Dilute essential oils with another fatty or alcohol-based substance when using them for cooking or baking. These substances include butter, cooking oils such as olive or canola, and honey, all of which can help the oils disperse. They also disperse nicely in alcoholic beverages and liqueurs. Be sure the oils are well-mixed with the diluting substance before you add them to the dish you are making.
* Use only organic, ecocert (the European designation for organic oils) or wild-harvested essential oils for cooking.
* Store essential oils covered in a cool, dark place.
* Keep essential oils out of reach of children, and be careful of using them while pregnant. Essential oils can be toxic if swallowed in large amounts. If you're pregnant, use only approved essential oils.
* If you get an essential oil in your eyes or nose, it will burn. You can use any kind of oil or butter to remove it; the fats will adhere to each other.
* Most of all, enjoy! Using essential oils in foods and beverages is a delightful way to add sensuality and sparkle to any dish -- including you.
- Kris Wrede
Kismet Potions
* Use essential oils in moderation. One drop of stronger oils -- basil, black pepper, clove, coriander, cumin, dill, fennel, geranium, ginger, lemongrass, nutmeg, oregano, peppermint, rosemary, sage, spearmint, tarragon, thyme -- is usually enough. Milder oils, which can be used a little more generously, include bergamot, chamomile, blood orange, lavender, lemon, lime, mandarin, orange, petitgrain and tangerine. Pour oils into a spoon first so you don't get too much.
* Dilute essential oils with another fatty or alcohol-based substance when using them for cooking or baking. These substances include butter, cooking oils such as olive or canola, and honey, all of which can help the oils disperse. They also disperse nicely in alcoholic beverages and liqueurs. Be sure the oils are well-mixed with the diluting substance before you add them to the dish you are making.
* Use only organic, ecocert (the European designation for organic oils) or wild-harvested essential oils for cooking.
* Store essential oils covered in a cool, dark place.
* Keep essential oils out of reach of children, and be careful of using them while pregnant. Essential oils can be toxic if swallowed in large amounts. If you're pregnant, use only approved essential oils.
* If you get an essential oil in your eyes or nose, it will burn. You can use any kind of oil or butter to remove it; the fats will adhere to each other.
* Most of all, enjoy! Using essential oils in foods and beverages is a delightful way to add sensuality and sparkle to any dish -- including you.
- Kris Wrede
Kismet Potions
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