Many essential oils are suitable for use as flavorings and are safe for human consumption when used sparingly. These powerful, all-natural oils can add intense flavor and aroma to candies, chocolates, frostings, baked goods, soups, marinades, and more.

The essential oils that LorAnn Oils labels as food grade (edible) are either approved by FDA regulation (classified as GRAS—Generally Recognized as Safe) or listed on the industry-approved register of safe flavoring ingredients. LorAnn Oils is also independently certified as a Safe Quality Food (SQF) manufacturer.

Essential oils are highly concentrated, volatile aromatic essences extracted from plants. They are recognized for both their aromatic and flavoring properties. Popular oils like peppermint, lemon, and orange are commonly used in desserts and confections, while more herbal varieties—such as thyme—are better suited for savory dishes like stews and sauces. Lavender and bergamot oils have also grown in popularity, especially in chocolate crafting.

Essential oils are highly concentrated and should always be used sparingly. Never ingest essential oils undiluted or directly from the bottle.

Using citrus oils in place of citrus zest:

Substitute citrus oils for fresh zest to add bold flavor—without the grating.

• Lemon oil = lemon zest
• Orange oil = orange zest
• Lime oil = lime zest

Tip: Start with ⅛ teaspoon essential oil in place of 1 tablespoon grated zest. It's a quick, mess-free way to boost flavor in glazes, toppings, sauces—even pie crusts.

Using essential oils in savory cooking:

For most oils, one drop replaces a teaspoon of dried herb or spice.

For bold herb oils like thyme, oregano (origanum), and rosemary:

• Use the toothpick method—dip a clean toothpick into the bottle and stir into your dish
• Add just before serving for the strongest flavor
• These oils can also be simmered in soups and stews for a more mellow taste

For milder herb oils:

• Use 1–2 drops at the end of cooking or just before serving

Using essential oils in baking and candy making:

Like LorAnn’s Super-Strength Flavors, natural essential oils are about 3 to 4 times stronger than alcohol-based extracts (which are typically diluted in alcohol or a combination of alcohol and water).

• To substitute essential oils for an extract, start with ¼ teaspoon of essential oil in place of 1 teaspoon of extract.
• Some essential oils—such as clove and peppermint—are especially potent. We recommend starting with a smaller amount and adjusting to taste.

Using essential oils in chocolate and chocolate crafting

All food-grade essential oils are suitable for use in real chocolate and chocolate coatings (such as candy melts). These oils are also ideal for flavoring candy centers and fondants.

• Use approximately ¼ to ½ teaspoon per pound of chocolate or coating.
• To use, add the oil to fully melted chocolate and stir thoroughly to combine.
• When using a floral or herbal essential oil—such as lavender or bergamot—just a hint is needed.
• To avoid over-flavoring, use the toothpick method: dip a clean toothpick into the bottle, then stir it into the melted chocolate.
• When using these flavors, it’s best to start small and add more only if needed.

All oils listed below are certified food grade and suitable for flavoring when used as directed.

• Anise 
• Bergamot
• Blood Orange
• Clove (Clove Leaf)
• Eucalyptus
• Ginger 
• Grapefruit 
• Lavender 
• Lemon
• Lemongrass
• Lime 
• Nutmeg 
• Orange 
• Oregano (Origanum) 
• Peppermint 
• Rosemary 
• Spearmint 
• Tangerine
• Tea Tree
• Thyme 
• Wintergreen

Flavors in our LorAnn Naturals line are compounded using natural flavor ingredients in a base of propylene glycol and vegetable glycerin. These concentrated flavors are approximately twice as strong as traditional extract flavors commonly found in grocery stores. 

LorAnn Naturals flavors:

• Banana
• Blueberry
• Cherry
• Chocolate
• Creamy Caramel
• Maple
• Raspberry
• Strawberry