Tinderbox's Epicurean Collection includes:
Aniseed- Lends a liquorice flavour to baked goods. Use in baking including biscotti, cakes, cupcakes, muffins, pastries, and biscuits. Add to beverages such as mulled wine or herbal tea for digestion.
Ginger- Add to stir frys and stews for added warmth. Stewed fruit and baked goods eg. fruit loaves. Sip in a warm beverage to settle the tummy. Chutney, porridge, smoothies and any other recipe as a substitute for fresh or dried ginger.
Lemon Myrtle- This Australian favourite makes salad dressings, curries, cordials and cocktails pop. Add to hot or iced herbal teas. Desserts such as puddings and cookies and infuse cooking oils to add zesty flavour.
Peppermint- A perfect match with chocolate or cacao. Enjoy in raw slices, baked goods or as a hot peppermint chocolate. Add to cold or warm teas to quell nausea. Add to a chocolate avocado mousse for a divine treat.
Tangerine- Tangerine will enhance any food you put it in. Try it in a chia pudding, cheesecake, chocolate, raw slices and baked goods. Delicious in cocktails, fruit juice, herbal teas and punch. Use it to add interest to your dressings, jams or relishes.
Bonus: Collection includes a complimentary Fruity Ginseng Refreshing Herbal Tea - try adding a drop of tangerine for an extra ZING!
There are other edible essential oils available at Tinderbox that you might like to try. Always follow safety guidelines:
Basil, Bergamot, Cinnamon Bark, Coriander, Grapefruit, Lemon, Lime, Litsea Cubeba, Mandarin, Orange, Oregano, Pimento, Rosemary, Spearmint.
Packaging zip-lock bag.
Epicurean Essential Oils
Certain essential oils are edible and can be fun to use in food be it sweet, savoury, cooked or raw. Just a drop or two of essential oil can add a burst of flavour to our favourite dish or drink, moreover we can also benefit from many of their healing properties. Essential oils can also take the place of artificial flavourings (think “orange extract” or “lemon flavouring”) in recipes. Research has confirmed that essential oils can improve food safety and preservation. Their antimicrobial properties can minimise contamination and premature decomposition.
A little essential oil goes a long way.
Essential oils are intense with a lot of flavour, so be sparing, start with just a single drop and carefully intensify the flavour drop by drop according to your personal taste. Remember that the essential oil is a very concentrated version of the original herb or spice. For instance, one drop of cinnamon oil represents a generous teaspoon of ground cinnamon.
Essential oils are typically added at the end of the cooking process in order to preserve their flavour and efficacy. However, if you find that the flavour is coming out too strong, then let the dish simmer for just a bit before serving. If you are adding the oils to a drink, make sure that you mix or blend it really well before drinking.
Only use high-grade, pure botanical essential oils
An essential oil is a concentrated hydrophobic liquid containing volatile aroma compounds from plants. The essential oils used for cooking are extracted through steam distillation or cold pressing from various parts of the plant such as the leaves, stems, petals, needles, twigs and branches. However not all essential oils are created equally. When determining what essential oils to use for cooking, it is important to understand where they come from and to ensure that they are of a high quality food grade, suitable for ingestion.
Many available so-called “essential oils” on the market are not pure but adulterated or made of synthetic components and are not safe for ingestion. They are widely used in synthetic perfumes, artificially fragrant home or personal products and candle making. “Nature-identical” substances should be avoided even if they appear chemically similar to the natural plant and made to mimic its qualities.
Importantly, not all essential oils, even the quality ones can be ingested so it is important to use only those that are safe and then only diluted in small amounts. If you have a serious health condition or are pregnant and nursing, use the precautionary principle and consult a health care professional for guidance on the proper dosage and protocol appropriate for your health. It is wise to learn all about the oil you’d like to use i.e. its safety profile and precautions.
Read more about Ingesting Essential Oils
Tinderbox's Epicurean Collection includes:
Aniseed- Lends a liquorice flavour to baked goods. Use in baking including biscotti, cakes, cupcakes, muffins, pastries, and biscuits. Add to beverages such as mulled wine or herbal tea for digestion.
Ginger- Add to stir frys and stews for added warmth. Stewed fruit and baked goods eg. fruit loaves. Sip in a warm beverage to settle the tummy. Chutney, porridge, smoothies and any other recipe as a substitute for fresh or dried ginger.
Lemon Myrtle- This Australian favourite makes salad dressings, curries, cordials and cocktails pop. Add to hot or iced herbal teas. Desserts such as puddings and cookies and infuse cooking oils to add zesty flavour.
Peppermint- A perfect match with chocolate or cacao. Enjoy in raw slices, baked goods or as a hot peppermint chocolate. Add to cold or warm teas to quell nausea. Add to a chocolate avocado mousse for a divine treat.
Tangerine- Tangerine will enhance any food you put it in. Try it in a chia pudding, cheesecake, chocolate, raw slices and baked goods. Delicious in cocktails, fruit juice, herbal teas and punch. Use it to add interest to your dressings, jams or relishes.
Bonus: Collection includes a complimentary Fruity Ginseng Refreshing Herbal Tea - try adding a drop of tangerine for an extra ZING!
There are other edible essential oils available at Tinderbox that you might like to try. Always follow safety guidelines:
Basil, Bergamot, Cinnamon Bark, Coriander, Grapefruit, Lemon, Lime, Litsea Cubeba, Mandarin, Orange, Oregano, Pimento, Rosemary, Spearmint.
Packaging zip-lock bag.
Epicurean Essential Oils
Certain essential oils are edible and can be fun to use in food be it sweet, savoury, cooked or raw. Just a drop or two of essential oil can add a burst of flavour to our favourite dish or drink, moreover we can also benefit from many of their healing properties. Essential oils can also take the place of artificial flavourings (think “orange extract” or “lemon flavouring”) in recipes. Research has confirmed that essential oils can improve food safety and preservation. Their antimicrobial properties can minimise contamination and premature decomposition.
A little essential oil goes a long way.
Essential oils are intense with a lot of flavour, so be sparing, start with just a single drop and carefully intensify the flavour drop by drop according to your personal taste. Remember that the essential oil is a very concentrated version of the original herb or spice. For instance, one drop of cinnamon oil represents a generous teaspoon of ground cinnamon.
Essential oils are typically added at the end of the cooking process in order to preserve their flavour and efficacy. However, if you find that the flavour is coming out too strong, then let the dish simmer for just a bit before serving. If you are adding the oils to a drink, make sure that you mix or blend it really well before drinking.
Only use high-grade, pure botanical essential oils
An essential oil is a concentrated hydrophobic liquid containing volatile aroma compounds from plants. The essential oils used for cooking are extracted through steam distillation or cold pressing from various parts of the plant such as the leaves, stems, petals, needles, twigs and branches. However not all essential oils are created equally. When determining what essential oils to use for cooking, it is important to understand where they come from and to ensure that they are of a high quality food grade, suitable for ingestion.
Many available so-called “essential oils” on the market are not pure but adulterated or made of synthetic components and are not safe for ingestion. They are widely used in synthetic perfumes, artificially fragrant home or personal products and candle making. “Nature-identical” substances should be avoided even if they appear chemically similar to the natural plant and made to mimic its qualities.
Importantly, not all essential oils, even the quality ones can be ingested so it is important to use only those that are safe and then only diluted in small amounts. If you have a serious health condition or are pregnant and nursing, use the precautionary principle and consult a health care professional for guidance on the proper dosage and protocol appropriate for your health. It is wise to learn all about the oil you’d like to use i.e. its safety profile and precautions.
Read more about Ingesting Essential Oils
