Aromatic cuisine: Cooking with essential oils

March 18, 2025

Would you like to be inspired and inspired by aromatic cuisine? The aromatic farfalla revolution for your taste buds: Our three new flavors, classified as food, pimp up the pleasure of cooking.

Cooking with essential oils opens up a new dimension of flavor. Whether in drinks, salads, desserts, or savory dishes – these natural flavors enhance our joy of experimentation in the kitchen. With the citrus oils, lemon and orange, as well as the aromatic and sweet spice blend "Cookies," classic recipes receive an aromatic twist, and innovative creations find their way onto the menu. Craving more flavor?

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

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Flavoring in the kitchen vs. taking essential oils internally – understanding the difference

Kitchen use of flavors

• The essential oils (lemon, orange and cookies blends) are classified as food, and are therefore called flavorings and may be recommended for use in the kitchen.
• They are used in very small quantities as a seasoning – always very diluted and evenly distributed, e.g. one drop per 250–1000 ml of mass or liquid.

Internal intake

• 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 long 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 recommend its use for internal consumption or for cooking.