Caraway Infused Oil Recipes

Steps:

• In a small saucepan, combine all the seasoning ingredients.
• Whisk over low heat just until warm and oil becomes fragrant.
• Remove from heat and let rest for 2 hours at room temperature.
• Keep in refrigerator in a capped bottle.

Steps:

• In stainless steel, glass or ceramic bowl, combine oil and cardamom. Leave loosely covered with plastic wrap in a cool, dry place for 3 days. Strain oil through a double layer of cheesecloth and discard spice sediment. Pour oil into clean glass jar with snug-fitting lids. Keep refrigerated and use within 1 month.

Steps:

• Place herbs and spices in the bottle.
• Add warm oil.
• Cover and let stand for 2 weeks.
• Taste the oil. If the flavor isn't strong enough, add more flavorings. You may leave the herbs in the oil or strain them out. Once the oil is infused, keep it in the refrigerator. It may get cloudy from the cold, but should clear up when it reaches room temperature. The oil should last, refrigerated, for up to 1 month.
• Optionally if you are in a hurry to make this herb you may use a crockpot. Put all ingredients in crock and cook on high for 1 1/2 hours. Cool and bottle.

Steps:

• In stainless steel, glass or ceramic bowl, combine oil and allspice. Leave loosely covered with plastic wrap in a cool, dry place for 3 days. Strain oil through a double layer of cheesecloth and discard spice sediment. Pour oil into clean glass jar with snug-fitting lids. Keep refrigerated and use within 1 month.