Argan oil is highly valued even in luxurious restaurants due to its special touch. It is the declared kitchen secret of various chefs in cities such as New York and Paris, and of course in Marrakech.
With over eighty percent of unsaturated fatty acids, an extraordinary proportion of the antioxidative tocopherols (Argan oil contains almost twice the amount of vitamin E as olive oil), sterols such as spinasterol and schottenol and antibacterial as well as antifungal substances, Argan oil possesses a rich spectrum of active ingredients which positively support the human body in all its functions.
Some of the traditionally known effects of Argan oil have meanwhile been proven in various scientific studies. The vital fatty acids are highly concentrated in Argan oil and are in an inherent association with linoleic acid (about 35 percent), which belongs to the omega-6 group. The human body requires linoleic acid for many metabolic processes, however, it cannot produce it itself.
With the consumption of Argan oil thus begins the natural breakdown of fats. All vessels dilate, causing blood circulation in the body to significantly improve. This way, the detoxification of the skin and subcutaneous tissue is supported. The excellent properties of the oil were also studied scientifically at the suggestion of Professor Zoubida Charrouf of the University of Rabat (Department of Chemistry).
For the Berbers, Argan oil is not only an excellent cooking oil. They have always been aware of the medical "miracle power" of Argan oil, without knowing its specific components. In Morocco, Argan oil has been considered for hundreds of years as a true elixir of life, which keeps health in balance and maintains the natural beauty of the individual.
Argan oil is a unique vegetable oil, which refines and seasons all dishes. Even simple dishes such as pasta, fish and meat dishes, salads and sauces can become culinary delights with the addition of Argan oil. Only a few drops of this oil give the food a savory note. The Berbers of Morocco prepare "amlou", for example, a dip for bread that consists of Argan oil, honey and almonds. The combination of honey and Argan oil is a specifically unforgettable treat.
The color of Argan oil for cooking begins with a golden yellow and extends to slightly reddish. The distinctive taste is reminiscent not only of nuts, but possibly also has herbal notes or a fruity nuance. The particular aroma can be volatile or more pronounced. Argan oil can be used both for cold and for hot dishes. It has a smoke point of 250 degrees Celsius. However, it should be heated as little as possible, in order not to destroy its precious properties. The Berber women use Argan oil to prepare tajine or couscous. The antioxidants contained ensure that Argan oil can be optimally stored and will not go rancid.
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