Knowledge of Edible Herbal Oils

Herbal oils have been used for many years in food industries, personal care products, cosmetic products and herbal medicines.

The composition and properties of herbal oil are determined by the source (type and part of the herb used) as well as the way they’re produced from fat-soluble ingredients obtained from seeds, fruits, flowers, roots, bark or leaves.

They contain a wide range of constituents such as fatty acids, vitamins and vitamin-like compounds, antioxidants, phytosterols, carotenoids and other nutrients.

Herbal oils may be divided into three main types with different manufacturing methods and consequently properties:

1. Essential Oil or Aromatic Oils
2. Infused Oil or Extracts Oil
3. Cold-pressed Oil or Virgin Oil

Each type of oil has common features in composition, properties and areas of applications. It is important to remember that one plant may be a source of two or more types of herbal oils. Acknowledging the kind of herbal oil will help to appraise potential health and nutritional benefits and determine proper ways of handling, storage and application.

What are Flavoring Oils?

Flavoring Oils are natural edible oils, which are extracted from edible herbs for adding flavour to foods, confections, etc.

Along with a high level of unsaturated fats, they contain additional substances that are important for our health.

How to use flavoring oil for cooking?

Flavored oils are used in a variety of culinary preparations as a basic staple in our kitchens. We use them for searing, roasting, marinating, baking, deep frying, and seasoning, as well as making sauces, dips and dressings.

According to the recipe or your taste, you can choose your favorite oil from all 3 types of oil mentioned, meaning essential oils, extracts or cold presses, which are generally made from oil seeds.