Everyone has heard about the health benefits associated with eating nuts and seeds, but not everyone is aware of the benefits of using nut oils. Making nut oil requires crushing the kernel, and the oil will separate by itself from the cake. We use a cold screw press process without any solvent. At a time when heart-friendly olive and canola oils are the fats, we use the most often — for salads, searing, frying, marinades, or just adding flavor — nut and seed oils have become relegated as exotic or even ignored ingredients. And that is unfortunate because some are highly versatile and add wonderful flavor — often even more than flavored kinds of vinegar, or cold sauces like mayonnaise, or compound butter. We, at ALRIFAI, decided to bring a selection of oils back to the front stage.
Almond Oil
This pale oil is made from almonds and is primarily used in baking and making candies and other pastries. It’s often used to coat the cake and baking pans or when sautéing slivered almonds that we use in desserts or savory dishes.
Hazelnut Oil
With a rich and complex nutty flavor, this oil is costly to produce. You will find it usually sold in small bottles. It is best used in salads, for marinades, or used raw as a flavoring in sauces or when baking or making candies with hazelnuts. Never heat it, as it will lose its notes.
Pistachio Oil
Pistachio oil mixed with lemon juice goes best with bitter greens. French cooking makes use of it as a special salad dressing. Moreover, chicken recipes can be topped off with a few drops of pistachio oil. Bakery products – It is used in the mixture for cookies to add wholesome nutty goodness to them.
Macadamia Oil
Boasting a wonderfully smooth buttery flavor, macadamia oil is excellent for roasting, baking, and deep-frying, and can also be used as a base for salad dressings and even a substitute for butter when baking. One of the essential characteristics of macadamia oil is its high smoke point – between 210C and 234C degrees. Another critical feature of macadamia oil is its extremely high monounsaturated fat content, around 80% to 85%.
Cashew Oil
Cashew nut has a shell with an oily outer layer, and a hard inner layer, within which the familiar cashew nut is located. coldpressing this nut extracts the essence. It is a lovely light oil, ranging from pale yellow to dark yellow, and occasionally has a slight nutty odor, moderated by a sweet note.
Pecan Oil
Pecan Oil has a neutral flavor that enhances the character of the food. It picks up the taste of the seasonings of all types of foods. It can be used as a butter substitute for healthy cooking and with a small amount of butter added; the flavor of the original recipe will remain. Pecan Oil is an excellent oil base for your favorite salad dressing recipe.
Peanut oil
An almost tasteless oil with a medium-high smoking point used in cooking and especially deep frying, peanut oil is moderately high in monounsaturated fats and low in saturated fats. However, because of the risk of nut allergies (although peanuts are legumes and not nuts), peanut oil has become far less prevalent in both commercial and home cooking.
Walnut oil
One of the most exquisitely flavored oils, walnut oil, has a deep golden color and the aroma of the nuts. It also contains healthy omega-3 fats. Once a bottle is open, it has a short shelf life. Buy it in small quantities and store it in a cool, dark place, do not refrigerate it as the cold will cause its flavor to deteriorate. Use it in salad dressings, baking, and flavoring any cooked foods that match well with the taste of walnuts.
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