Food - Drink
Argan Oil Is A Uniquely Expensive Ingredient Featured In Moroccan Cuisine
By JENNIFER SWEENIE
You may be more familiar with argan oil as a cosmetic product for everything from skincare to haircare, but it also has a long history as a staple ingredient in Moroccan cuisine.
Argan oil is made with the seeds found in the fruit of argan trees. For culinary argan oil, the seeds are toasted, creating a darker, nutty oil with a silky-smooth texture.
The seeds are extracted from the olive-like argan fruit in a laborious process that is typically done by hand even in commercial production, causing the oil’s higher price point.
The price may be worth it, as argan oil is versatile. It can be added to baked goods and marinades, drizzled on meals, or mixed with honey and nut butter to make Moroccan amlou.
However, argan oil has a low smoke point, and it shouldn’t be heated above medium-low heat. Thus, it’s better as a finishing oil served at room temperature.
Also known as "Moroccan miracle oil,” argan oil is well worth the price for its nutrients, including fatty acids, vitamin E, and phenolic compounds.
The oil can help boost the immune system, reduce inflammation, and fight free radicals. There is even evidence that it may slow the growth of some cancer cells.