Pumpkin spice has long been associated with the chill of autumn. Pumpkin spice oil is a mixture of different spices that simulates the scent of a pumpkin. Making pumpkin spice oil is very easy and can be done at home. The ingredients are readily available.
Things You'll Need
- 4 tsp cinnamon
- 2 tsp ginger
- 1 tsp allspice
- 1 tsp nutmeg
- 10 whole cloves
- 1 bay leaf
- ½ tsp black peppercorn
- 1 tsp peanut oil or vegetable oil
- Mortar and pestle, or spice grinder
- Wooden spoon
- Metal bowl
- Baking sheet
- Pieces of cheesecloth
- Glass jar
Heat the oven to 300 degrees Fahrenheit. While waiting for the oven to reach the desired heat, prepare the other ingredients.
Grind the cinnamon, ginger, peppercorn, cloves, allspice and nutmeg coarsely until a paste forms out of the ingredients. They need to be blended well together in order to bring out each of the spice’s scent and flavor.
Stir together the paste and oil in a metal bowl or measuring cup metal using a wooden spoon. Set the metal bowl or measuring cup metal on the baking sheet. Place it inside the lower third of the oven for an hour.
Take it out of the oven and let it cool on a rack for 30 minutes. The oil will start to seep out as the bowl and its contents cool down.
Line the strainer with several pieces of cheesecloth. Place it on top of a jar. Be sure that the strained oil will fall directly into the jar. When the oil has been collected, put the jar lid on loosely and keep the jar inside the refrigerator. It has a shelf life of about two months.
Tips & Warnings
- Allow the oil to stand for a week or two to absorb the herbs it has been exposed to.
- Adjust the flavor of the oil to suit your own taste. Different types of oil dictate the shelf life of your pumpkin spice oil.
- Different mixes of pumpkin spice oil can be used in different ways -- as a diffuser, as a perfume and, of course, as food. Although pumpkin spice oil that's intended to be used as food can also be used as a diffuser, pumpkin spice oil that's intended to be used as a diffuser or a perfume should never be used to add flavor to any of your dishes.
- The longer the herbs stand in the oil, the more their flavor will come through. This is important if you've chosen not to strain the herbs from the oil.
- Photo Credit Hemera Technologies/AbleStock.com/Getty Images
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