INFUSED OILS: A BLAST OF FRESH FLAVOURS
the prepared grilled fish to enhance aroma whereas basil and lemon grass oils can be used to give fragrance to the assembled salads, among others. Also it is fun to work with chilli paprika oils and star anise or cardamom oil.”
Sharing the process of making delicately flavoured infused oil with various herbs and spices, Bisht says, “If one is using fresh ingredients, they should be washed well to make sure they’re as dry as possible. Place the flavouring and 500ml of olive oil in a saucepan and gently warm over medium heat. Don’t let it become so hot that bubbles start to appear on the surface. The idea is to heat the oil just enough to encourage the flavouring to release its natural oils into the liquid. Set the pan aside and leave it to cool to room temperature. Use a muslin cloth to strain the oil into a clean, sterilised bottle.”
Nutritionist Hasti Singh admits that infused oils are a great way to capture the benefits of herbs, but he recommends consulting experts for their usage. “Earlier, infused oils were used only for taste buds but now it has widely gained popularity on the nutritional front. Though infused oil comes with its taste and scents, these can sometimes be harmful if not used as per the expert’s advice. Not all infused oils suit everyone,” he shares.