As well as being completely natural, essential oils are a wonderfully rich culinary ingredient. Bergamot’s warm aroma will delight an apple charlotte (3 drops), almond biscuits (4 drops), or a sticky chocolate cake (4 drops).

Essential oils are extracted by distillation using a still. The distilling waters turn into steam at 95° then condense, and the essential oil settles on the surface of the water and under the hydrolat.

These oils give a new scope to using aromas in cooking as you have the power of the flavours and scents without the pieces of spice or plant in your dish or dessert.

Essential oils offer a whole new aromatic experience for using plants. They are an intense concentration of aromas and are really easy to use: just add a drop or two to transform your recipes…