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Foods -- Fats and Oils
Can flavored oils be substituted for extracts in cooking?
Flavored oils like peppermint and cinnamon may be substituted for extracts in cooking. The advantage would be that the alcohol-based extract evaporates with high heat or extensive heating. Oil-based flavorings are more concentrated. For each teaspoon of extract, substitute one-fourth teaspoon of flavored oil. Use two drops of oil for one-fourth teaspoon of extract.