which essential oil will be helpful for coking food?
Why would you want to use an essential oil in cooking at all? What is the intended benefit?
Define that and that thing and that'll would guide you to whatever oil can produce that effect.
Bearing in mind of course that some of them can be toxic.
Many contain substantial amounts of things like thujone, eugenol, anethol, and estragol (methyl-chavicol).