The fragrance of jasmine oil in your rice can mix up a solid appetite because let's admit it, food mixed with flavourful herbs and oils can make way for a rich experience. Not only this, it also opens up a whole new area of cooking possibilities. 

So for those who thought necessary oils are best suited in spas or in basic health treatments, don't be shocked to know that they often work as a nice surprise for our palates too.  But there are some essential suggestions to you need to stick to while cooking with them as not all of them are good for us, even though they come from natural sources:
-FOOD LABELS: 
Whenever you use essential oils for cooking, don't forget to read the food label. The label should state 100% pure oil. Also, make sure that the label says safe as many essential oils are not safe for ingestion. 

-UNSAFE BASIC OILS: 
Completely stay off essential oils which are not safe for eating. It is not important that just because an oil smells nice, it is good for consumption as well. Oils like eucalyptus maybe aromatic, but are not safe for food and drink purposes.

-QUANTITY AND QUALITY: 

Important oils are concentrated and hence you do not require a teaspoon or tablespoon of them. A drop or two is enough. A drop will be sufficient to enhance the flavour of your food.

-IT CAN BE USED WHENEVER: 
Make sure to only buy dark-coloured bottles of essential oils. Essential oils have a longer shelf life and that is why they can be used for a greater period, provided they are stored properly.

-NO EXPOSURE TO HEAT: 

Putting essential oils into your food while cooking will separate volatile compounds present in the oil. This can hurt your body in terms of strength and can make you nauseous as well. Allow your food or drink to be lukewarm before you put the oil.