How to Exchange Cooking Spices with Essential Oils to Enhance Meals and Desserts
Do you want your dishes and desserts to come alive with flavor? Bench your run-of-the-mill ingredients and bring out the essential oils! Many of RMO’s essential oils are excellent substitutes for cooking spices. We think you’ll enjoy the different, unique taste it will bring to your culinary creations.
When you decide to try essential oils for cooking, take a look at the guideline below. It will give you a general idea of equivalent measurements for your recipe.
General Substitution Guideline:
- 1 drop of oil = 1 teaspoon dry herb = 1 Tablespoon fresh herb (ex. rosemary, thyme)
- 1 drop of oil = 1 teaspoon dry spice (ex. cinnamon, nutmeg)
- 1 drop of oil = 1 teaspoon citrus zest (essential oil is not a replacement for juice, only zest), (ex. lemon, lime)
- 1 drop of oil = 1 teaspoon flavoring/extract (ex. vanilla, peppermint)
To do less than one teaspoon, take a toothpick, dip it in the oil and then mix it in with the food. Continue to add until desired taste is achieved. Generally, one toothpick dipped in essential oil is the equivalent to a dash, or 1/8 teaspoon, of a spice or herb.
Other commonly used cooking terms and measurements:
- Dash = 1/8 teaspoon
- Pinch = 1/2 dash, or 1/16 teaspoon
- Smidgen = 1/2 a pinch or 1/32 teaspoon
Keep in mind that when it comes to measuring drops, all essential oils have different viscosities, so even a drop is not a standard measurement. Until you have a proven recipe that includes essential oils, err on the side of caution and start with smaller doses. As recommended above, put a drop of oil on a spoon, dip it with a toothpick to swirl in the dish, and taste. Most dishes take at least one drop to achieve the desired flavor. Remember that you can always add more later if desired.