Re: [CH] Ginger oil/Infused and essential
Michael Bailes (frgntgar@ozemail.com.au)
Mon, 31 Aug 1998 10:35:15 +1000
or crock for about a month and strain into bottles for your own use.
>
>Another possibility might be to mix refined oil of ginger with the oil
>of your choice, perhaps peanut oil. When I was young (many years ago),
>oil of ginger was available from pharmacies as was oil of cinnamon, oil
>of cloves, and oil of peppermint. All of these are very strong and are
>sold by the ounce rather than by the quart. I would suggest an initial
>mix of 1 oz to 2 cups of oil. Then you can add more of either to your
>taste. Having never tried this, I am just speculating. I am not even
>sure if the two will mix.
yes they will but
the problem with using Essential oils in cooking are:
1. Getting a small enough dose. We use a wooden skewer dipped into the oil
and then stirred into 20 pints, 40/litres or more of product
2.Geting essential oils that are not crap or have been dilued with fixed
oils or dimethal phalate (which makes them taste bitter). try for oils that
meet EUP or BP( European or British Pharmocopea) standards
or buy them from The Fragrant Garden or Grovels in Toronto Canada (Would
you believe a disclaimer? - Anyway lately The Fragrant Garden is a non-
profit organisation)
Buy the way, most ginger essential oils are probably Galangal
If you go to our web site there is a two page info sheet on Ginger
Essential oil, in adobe acrobat format, that is free for the taking.
Michael Bailes.
Herbarist
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" 'Willow bark,' said the Bursar.
'That's a good idea,' said the Lecturer in Recent Runes. 'It's an
analgesic.' 'Really? Well, possibly, though it's probably better to give
it to him by mouth,' said Ridcully.
Terry Pratchett, Hogfather, 1996 P.187
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