Aromatic cuisine: Cooking with essential oils

October 18, 2024

Do you want to be inspired and enthralled by aromatic cuisine? The aromatic farfalla revolution for your taste buds: Our three food-grade flavorings will enhance your cooking experience.

Cooking with essential oils opens up a new dimension of flavor. Whether in drinks, salads, desserts, or savory dishes – the natural aromas inspire our culinary experimentation. With lemon and orange citrus oils, as well as the spicy-sweet spice blend "Cookies," classic recipes get an aromatic twist, and innovative creations find their way onto our menus. Want more flavor?

Important to note:
Essential oils must always be diluted when used in cooking, for example in oils, fats, dairy products, or dough. Often, just one drop is enough to achieve an intense flavor. Since essential oils are not water-soluble, an emulsifier is needed in beverages—as well as in bathwater—such as honey, agave syrup, lemon juice, vinegar, or alcohol, so that they don't float to the surface but are evenly distributed.

Aromas in the kitchen or internal use of essential oils – what is the difference?

Culinary application of aromas

• The essential oils (lemon, orange and the cookie mix) are classified as foodstuffs, are therefore referred to as flavorings and may be recommended for use in cooking.
• They are used in very small quantities as a seasoning – always highly diluted and evenly distributed, e.g. one drop per 250–1000 ml of mass or liquid.

Internal use of essential oils

• Essential oils are taken undiluted or slightly diluted for therapeutic purposes.
• High risk of health problems and side effects, especially due to lack of expertise and when used over a longer period of time.
• If an essential oil is sold under the product name "essential oil," it is classified as a chemical (in Switzerland). Therefore, manufacturers/suppliers are not permitted to make recommendations for internal use or culinary applications.