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Savory soups, stews, and broths

The use of essential oils in commercially-produced savory food products like packaged soups, stews, and broths is rare. But they do have applications in high-end products where unique flavor profiles and natural ingredients are a key selling point. Some gourmet brands use small amounts of GRAS-approved essential oils for a distinctive touch. Certain essential oils, like black pepper or citrus oils, are used in small quantities to achieve specific accents.

It's important to consult with your qualified food scientist or flavorist to ensure the safe and effective use of essential oils in your products. Essential oils are potent in flavor and aroma. Even those listed as GRAS should be use in moderation according to FEMA guidelines.

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That said, restaurants and home kitchens do offer exciting terrain for exploring essential oils in savory dishes like soups, stews, and broths. While safety remains crucial, freedom for experimentation allows for creative uses, adding subtle hints or bold punches of flavor.

If you are a flavorist considering using essential oils in your savory food formulations, consult professional sources such as FEMA to determine the quantity limits of given essential oils in your food formulations.

Popular Essential Oils for Savory Dishes

• Citrus: Lemon, orange, and bergamot peel oils bring zesty, floral, and bright citrus notes to enhance broths, soups, marinades, sauces, and glazes.

• Herbs: Rosemary, thyme, and oregano elevate savory dishes with warm, piney, pungent, and earthy aromas, perfect for roasted vegetables, soups, stews, marinades, and tomato-based creations

• Spices: Black pepper, ginger, and cumin add depth and complexity to soups, stews, sauces, curries, lentil dishes, and Asian-inspired broths.

Tips for Savory Exploration

Less is more: Start with a tiny amount, adjust to taste, and remember excess is harder to remove than add.
Dilute before adding: Mix with olive oil, even honey or yogurt, for even dispersion and to prevent overpowering flavors.
Timing matters: Introduce essential oils near the end of cooking to preserve their delicate aromas and prevent evaporation.
Experiment with blends: Create unique flavor profiles. Try rosemary-lemon for a Mediterranean touch or ginger-cumin for an Indian-inspired broth.

Safety Precautions:

• Essential oils are potent and can be toxic if ingested directly. Always mix with carrier oils or other ingredients. Consult professional sources such as FEMA to determine the quantity limits of given essential oils in your food formulations.

Safety Statement re Food flavorings HBNO’s Food Grade Essential Oils are concentrated aromatic and flavor ingredients listed by the US Food and Drug Administration as “Generally Recognized as Safe for Human Consumption” which may be used in a mixture for food applications when used in a customary manner and safe quantity according to legal and FDA / FEMA GRAS guidelines.

For home kitchens, a drop or two is often all that is required to impart the desired flavor. For industrial applications, it is the user’s responsibility to consult such professional sources as FEMA for guidance (expressed in parts-per-million) as to safe use of GRAS substances in their particular food formulations. FEMA: Flavor and Extract Manufacturers Association of the United States. External link to: https://www.femaflavor.org/