When I was cooking for a Moroccan theme dinner, I was fascinated with their use of argan oil. This oil is extracted from the kernels of the argan fruits. Argan oil is one of the primary ingredients and is extensively used in Moroccan cuisine.
Historically, this
oil blends with the North African culture. Pure argan oil is a rare commodity in the world but I try using it in all Moroccan dishes I cook to give an authentic flavour to the dish. The taste of their dips and salads is augmented with the use of argan oil.
Argan oil is very popular for its outstanding nutritive values. Constituted with 80% unsaturated fat, when consumed internally it helps control cardio vascular diseases,
cancer and blood sugar streams. When applied externally, it enhances skin and hair care.
Argan oil is good news for people who want to reduce their saturated food intake. It is rich in Vitamin A and E, and is also packed with Omega fatty acids 3 and 6 and Linoleic acid. Due to its rich Vitamin content, this oil can be used both in culinary and cosmetic application. Argan oil has phytochemicals and sterol molecules that no other plant oil has.
Diners benefit its complete nutritional value when taken in food, salads or dips. 1 or 2 teaspoons of argon oil per day is recommended for moderate consumption. It is not advisable to use argan oil as a cooking medium as the heat depletes it of its nutritional value. No other beauty product of recent times can match the anti-aging
properties for skin and hair. So, you can start consuming argon oil to benefit internally and externally than search the cosmetic store racks. Of course, it tilts to the expensive side of the price scale. I last remember picking up a litre of argon oil 3 months back for a whopping Rs. 2500 per litre.
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