One thing to remember is that oil flavors tend to get stronger the longer the food or beverage has to “steep.” If you are preparing something that will sit in the refrigerator for a day or two before you eat or drink it, you may want to add your oils an hour or two before serving instead of when you prepare the food or beverage. The base line amounts for you to add to according to your taste preferences are:

  • Typically, 1 drop of a citrus essential oil can substitute for 1 tsp. of citrus zest. If the recipe calls for the zest from 1 citrus fruit, you can use 8–14 drops of the citrus essential oil instead.
  • For minty oils such as peppermint and spearmint, try substituting 1 drop for 1 tsp. of dried mint leaves or 1 Tbsp. of fresh mint leaves.
  • Cinnamon and cassia are pretty similar, and typically what we know as ground cinnamon is really ground cassia; however, the strength of their flavor is quite a bit different. You will want to start by substituting 1 drop of cinnamon for 1–2 Tbsp. ground cinnamon and 1 drop of cassia for 1 tsp. ground cinnamon or cassia.
  • For herbaceous oils like basil, marjoram, oregano, rosemary, cilantro, dill, etc., start with a toothpick dipped in the oil and stirred into the mixture, and then add more to taste as needed.
  • Floral herbs like lavender can be used in cooking; but because floral flavors are uncommon, you want just a hint of this flavor. Start with a toothpick, and add more if needed.
  • For other flavors, a good rule of thumb is to substitute 1 drop of oil for 1–2 Tbsp. of dried spice or herb and 1 drop of oil for 1–2 tsp. of fresh spice. If you think the oil is strong or the recipe calls for less than the above quantities, start with a toothpick dip instead. Taste, and add more if needed.


  1. Know what part of the plant the oil came from. Citrus oils are pressed from the peel, so they can substitute for the zest but not the juice.
  2. Getting the exact amount of oil drops can be tricky due to the different viscosity levels of the oils. If using the regular bottle with the reducer, place your drops on a spoon; then stir into your mixture to ensure you have the right amount.
  3. Putting your cooking oils in dropper bottles allows you to easily control the number of drops used and provides sufficient space to dip a toothpick into the oil when needed.
  4. A little goes a long way. Start with only a drop of oil, taste, and repeat until you are satisfied with the taste. Some oils are really strong, and a toothpick dipped in the oil, then stirred into your mixture, may be sufficient.
  5. Use glass or stainless steel mixing bowls. Try to avoid plastic cookware, as the oils can damage certain types of plastic.
  6. Always keep your oils away from heat, light, and humid conditions to maintain a long shelf life. Refrigerator storage is fine.
  7. Make sure to recap your bottles so the oils don’t evaporate out.
  8. Because oils are altered by heat and may evaporate, it is always best to add the oils at the end of cooking if possible.
  9. Give a subtle hint of herbs to your savory baked goods by creating a spray in a 4oz trigger spray bottle. Add a few drops of essential oil and 1/8 cup of olive oil to the spray bottle, and then fill the bottle the rest of the way with distilled water. Use this mixture to spray items like empanadas, tortilla chips, baked french fries, egg rolls, etc.
  10. If you are baking with kids, make sure to keep the oils out of their reach.