Cooking Oil Facts: Argan Oil
Argan derives from the seed of the Argan tree, which grows in Southwestern Morocco. The oil is golden with a reddish tinge. The flavor is described as big and bold as the aroma. It opens with a hint of nuttiness and ends with tastiness. The traditional practice of extracting the oil is generally with the help of goats. The goats graze on the tree and when they eliminate waste they release the Argan seeds in the stool. Argan seeds are indigestible. the seeds are gathered and then pressed with heat to make the oil. This website have more on this method.
A Rare Oil
Argon oil is a rare oil. It is lighter in weight than nut and olive oils, but similar to cooking oils like sesame. The oil is a flavorful oil. It is essential to Berber cuisine, and is used for salads, soups, to create vinaigrette, to flavor cooked grains and stews, and to finish grilled meats, fish, and vegetables. Some suggests that Argan oil can be combined with other cooking oils such as grape seed oil and olive oil for a softer flavor.
Nutrition Facts for Argon Oil
Argan Oil contains unsaturated fats, sterols, vitamin E and omega 3,6,9 fatty acids. It therefore plays a major role in a healthy diet. It has twice as much vitamin E as olive oil, including antioxidants and essential fatty acids. It also has anti-inflammatory benefits, as well as helpful in preventing cardio-vascular diseases.
Argan oil must be kept at room temperatures. In low temperature storage the oil darkens or flakes appear.
Don't forget to leave your comments about this article on sesame oil and you experience cooking with it.