How To Use Argan While Cooking
“Your skin is a reflection of your plate”. Condition of your skin and hair is telling what you are eating more then what beauty treatment you are using and how old are you.
The difference between culinary and cosmetic Argan Oil is that nuts for culinary oil are roasted before pressing. It gives culinary Argan Oil distinctive, unique nutty flavor and deep golden yellow color.
Argan Oil is gaining more popularity among all cooking oils. Is rich in vitamin E, antioxidants and amino acids. Is called Moroccan Olive Oil.
One of the best and most simple dishes is khobz (bread) dipped into amlou (almond paste with honey and argan oil – resembles peanut butter). Argan Oil taste the best drizzle over fresh salad but it can enhance the taste and aroma of many dishes. Argan Oil is used only for seasoning and never for cooking.
Uses for culinary Argan Oil:
- Vegetarian and oriental dishes. Vegetables (sweet pepper, tomato, green, salad, courgettes, sweet potato)
- Bread and crepes
- Cooked dishes: couscous, seafood
- Pasta and rice dishes.
- Dry vegetable dishes: lentils, beans or chickpeas.
- Egg dishes
- Pates: Almond paste (Amlou), Zahtar paste.
The best thing about culinary Argan Oil is that, apart from being delicious, it has extremly beneficial effects on health.
Benefits of culinary Argan Oil:
- Reduces high blood pressure
- Stabilizes high cholesterol by reducing the level of bad cholesterol and increasing the level of good cholesterol.
- Enhance liver functions
- Neutralizes free radicals and protects conjunctive tissue
- Stimulates cellular communication
- Help prevent obesity by reducing hunger
- Excellent source of vitamin E
You can order Argan oil online here: buy argan oil.
