Essential oils have undoubted excellent antiseptic, antifungal, antiviral, anti-inflammatory, restorative and cosmetic properties.
But, in addition to being used in aromatherapy, they can also be successfully used in the kitchen - even the simplest dishes and drinks, essential oils turn into real masterpieces of culinary art!

Enriching your food with essential oils, you make it healthier and healthier, while adding a unique taste and aroma to it.
Since essential oils are very concentrated, they must be used carefully so as not to exceed the dosage and spoil the taste of the dish.

When using essential oils in cooking, the following rules must be observed:

Essential oils are added to food using an emulsifier (vegetable oil, cream, sour cream, honey) in the proportion of 1 drop of oil per 10 ml of emulsifier.

Essential oils do not mix with water!

Oils must be added sparingly drop by drop or at the tip of a toothpick, while tasting each time.
You can use pre-cooked fragrant butter, sugar or salt in cooking.