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| Cook With Essential Oils In The Kitchen |
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| 作者：Robert P… 文章来源：不详 更新时间：2008-2-12 20:25:00 | 【字体：小 大】 |
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nsive, extracts are a lot more convenient. Good carriers include vegetable glycerin, oils, and alcohol. Carrier oils include sweet almond, avocado, canola, coconut, olive, peanut, safflower, sesame, sunflower, and wheat germ. Check with your local grocery or health store to see which carriers are best to be used in the kitchen.
Hyrdosols, which are scented water, are limited on availability. They are milder and safer to use than essential oils and their strength is comparable to that of tea. This makes it safe to use about an ounce or two per meal. However, that much won锟絫 be necessary for the flavoring you desire, as usually only one teaspoon per cup is good enough. Hydrosols are especially good in ice cream and fizzy beverages. Some of these are very hard to find, including rosemary and lavender, while others are easier such as rose and orange blossom. When purchasing one of these, make sure that they are natural and remember that they are best when they are uncooked.
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More information can be found on the website http://vitanetonline.com/ where advice on a wide range of essential oils can be found.
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