Cooking with essential oils is something we post about fairly regularly. We’ve posted several recipes and general guidelines for cooking with essential oils. In this post, we have some substitution guidelines for when cooking with essential oils.
Cooking with Essential Oils Substitution Chart
Perhaps the easiest way to start using essential oils in cooking is to begin with simple substitutions in your favorite recipes. When preparing a favorite recipe, try using the essential oil instead of the dry herbs and spices, or in place of the zests, juices, and extracts.
Here is a chart with some basic rules for using essential oils in a recipe.
|Recipe Ingredient||Essential Oil Substitution|
|Zest of a lemon, lime, or orange||10-12 drops of essential oil|
|1 teaspoon of juice||1 drop of essential oil|
|1 teaspoon of extract||15 drops of essential oil|
|1 Tablespoon fresh herbs||2 drops of same essential oil|
|1 teaspoon of dried herbs||2 drops of same essential oil|
When substituting ‘hot’ essential oils, like cinnamon, clove, cassia, thyme, and oregano, it is best to use the “toothpick” method. Dip a clean wooden toothpick directly into the vial of essential oil to wet the toothpick. Then swirl, or drag, the toothpick around in your mixing bowl or pot. Taste the resulting mixture and repeat to achieve the desired taste. Remember, when adding essential oils to food, a little goes a long way.
Try substituting essential oil in your next recipe. The essential oil will make your dish a little healthier, and the taste benefits are amazing.