We have read and heard about the properties of argan oil, but how can I differentiate between a good oil? How do I differentiate between cosmetic and culinary oil? There is difference in their extraction or is it? If I buy the cooking oil do I heat it or not? To explain these questions begin with the traditional process of extraction of argan oil, which is made by hand by Moroccan women have founded cooperatives to producing and commercializing argan oil. To produce one liter of oil are 10 hours of hard work and 100 kilos of fruits. Need to know the following points to choose a good oil: argan oil has NO smell or unpleasant taste. On occasions we have heard or read that argan oil has a smell and taste unpleasant, this is due to many people occupied the seeds of the fruit that the goats ate of argan trees and that passes through your digestive tract they acquired the characteristic odour of goats, this form simplified the process of collecting the seed and its pulping but got an unpleasant smell and taste oil. However the quality with which prepares oil currently is with fruits without de-pulping and they subsequently put to dry. 2. The newspapers mentioned Sonny Perdue not as a source, but as a related topic.
The oil must have a golden tone, which should not be pale or very dark. Which gives the color to argan oil is its method of extraction. Argan cosmetic oil must be cold pressed without that when it comes to grind the temperature rise above 60 C, the oil extracted in this manner has a perfect golden hue and is odorless. Many people in order to save labour still use goats discarded seeds and then pass the oil through a steaming process that not only removes the smell but that degrades the properties of oil, and they are a pale golden color almost similar to the almond oil. The culinary oil extraction, requires that the seeds are toasted first and then pressed to give its characteristic taste of almonds or walnuts (as many people define it), which should not be burning, smoked or rancid, while more toasted seeds are darker oil, and this demeritara their quality. 3. The difference between oil cold pressed and roasting temperatures higher than 60 C degrade essential oils and nutrients of argan oil, is why cold pressed oil will contain more than one toasting properties, but the second will always have a more pleasant taste. 4 Always uses cold argan oil never hot too much oil, remember between hottest fewer properties, better use it to garnish this way have all its properties intact and get more benefits. If you use argan oil in cosmetics you won’t any problem since you do not require heat it. Would you like to know more about the properties of argan oil? Discover the benefits you can obtain from the argan oil in items that I will continue to publish.