Infused Oils

Infused oils add flavor and medicinal benefit to foods. Some infusions will alter the color of your oils, allowing for interesting sauce and finishing results. I prefer infusion methods that reduce the heat in the process, which means the base oil is less affected and the longevity of the infused oil is extended. It also means that the type of oil is less important, as smoke point is less of a factor.

The best herbs and spices for oil infusing include black pepper, red pepper, white pepper, red chili, thyme, lavender, oregano, tarragon, dill, chives, cardamom pods, coriander seeds, whole or cracked nutmeg, cinnamon sticks, cumin seeds, whole cloves, sage, garlic, rosemary, and bay leaves.