PROPERTIES & USE
Culinary Argan Oil is a type of Argan Oil which is edible. Do not use for skin or hair.
To make Argan Oil for eating and cooking the nut kernels are toasted before pressing. This gives it a golden colour and unique nutty flavour.
In Morocco it is used for cooking, eating and also as a dietary supplement for its many health benefits
Argan Oil for eating the oil-rich Argan kernels are extracted from the hard Argan nuts.
Next the white Argan nut kernels are toasted before the final cold-pressing.
An authentic Culinary Argan Oil prepared for eating, cooking or use as a dietary supplement should have a golden brown colour, toasted nutty aroma and delicious nutty taste.
Argan oil has been used for centuries for a variety of culinary, cosmetic and medicinal purposes. It is rich in essential nutrients, antioxidants and anti-inflammatory compounds. Early research indicates that argan oil may help prevent chronic illnesses, including heart disease, diabetes and cancer, and weight loss & management.
-Argan oil provides a good source of linoleic and oleic fatty acids, two fats known to support good health. It also boasts high levels of vitamin E.
-Multiple compounds in argan oil may help reduce inflammation and oxidative stress
-Argan oil’s fatty acids and antioxidants may help reduce heart disease risk, though more research is needed.
-Argan oil may reduce blood sugar and insulin resistance to help prevent diabetes. That said, human studies are lacking.
-Some test-tube studies revealed potential cancer-fighting effects of argan oil, though more studies are needed.
In conclusion Culinary Argan Oil is known to faciliate weight loss & management, aid digestion and an array anti-aging properties
Traditionally, culinary argan oil is very versatile and can be used for dipping bread or drizzling on couscous or vegetables. It can also be lightly heated, but it is not appropriate for high-heat dishes as it can easily burn.
Add on cooked eggs and omelettes, in bread batter, drizzle on soups before serving. Salad Dressings, Nutty Salsas, Creamy, Spicy Sauces, Grilled Fish,Rich Toasted Cheeses Salads, Dried Fruit Recipes, Roasted Vegetables, Biscuits and Brownies, Desert Pasta Dishes, Spreads and Ice Cream Toppings.
In Moroccan cooking Culinary Argan Oil is used for its toasted, creamy, nutty flavour.
It is rarely used for high-temperature cooking and frying.
Culinary Argan Oil can be used for medium heat applications such as pan-frying ingredients, frying onions or frying a chicken with spices.
It adds flavour and richness to sweet and savoury dishes.
Use it to create unique nutty salad dressings, sauces, pour on food, such as roasted pepper, before serving or stirred into soups, roasts or Tagines.
Use to create sweet sauces, pour on grilled goat cheese with almonds, blend with honey to create a breakfast spread, blend with melted chocolate or cream to create unique ice cream toppings.
In Morocco this oil is most often enjoyed dipping bread into the oil and eating.
Argan oil is derived from the nuts of Argania spinosa, a native desert tree in Morocco. In other words, the fruit of the Argania spinosa tree often called “argan nuts” are tree nuts. The oil is cold pressed as opposed to heat processed or highly refined
If you are allergic to tree nuts, although argan nut is not on the list of the priority allergens, it would be prudent to avoid the use of argan oil