|The practice of distilling oils from plants began 6,000 years ago in ancient Egypt. Kept in a cool, dark place essential oils should last several years. The oils found in the tomb of King Tutenkhamen were in immaculate condition even after many centuries.
Essential oils are so concentrated that only tiny amounts are required. For a recipe that serves 6-10 people, add 1 or 2 drops of a light essential oil like lemon, orange or lime.
For stronger spice oils, such as cinnamon or nutmeg, dip a toothpick in a bottle of essential oil and stir into the recipe. Stir in essential oils just before serving, so the oil does not evaporate during cooking.