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How to use culinary Argan Oil

Posted by Maria Agharbaoui on


Moroccans use culinary argan oil like olive oil. It is basically used in tajines. But if you must use it this way, beware, because it loses all its nutritional qualities.

In Morocco, the culinary argan oil is mainly consumed for its taste and because it is a 100% organic vegetable oil produced by themselves, so it can only be beneficial for health.

It is also used to season salads, meat and fish after cooking, semolina couscous but also in desserts.

Although it supports the heat of cooking, it is preferred to be consumed raw, to better feel its taste of hazelnut and sesame. A particular taste that allows it to adapt to both sweet and savory dishes. Sweet side, argan oil combines perfectly with almonds and cinnamon.

Culinary argan oil is made from roasted kernels, giving it a darker color than cosmetic and medicinal argan oil, prepared directly by cold pressing of fresh kernels.

The greatest chefs of the best-starred restaurants have now adopted it in seasoning, for its subtle taste of hazelnut and its incomparable creaminess.

It now enters so many original recipes of salads and delicate dishes. A dash of argan oil will make your preparations original and sunny taste notes that will amaze your guests.

It should be known that the proportions of culinary argan oil are the most important among vegetable oils. In particular, the proportion of linoleic acid in argan oil is higher than that of olive oil. This is all the more remarkable because linoleic acid is said to be "essential" because it can not be synthesized by the body.

That is why it is advisable to consume every day 2 tablespoons of argan oil in substitution for sources of "bad" saturated fatty acids contained in animal fats.