Culinary Oil Types

Oils are an essential ingredient for culinary purposes. While culinary oils are generally liquid in nature, some are in solid state at room temperatures due their saturated fat content. These oils are extracted from different sources, including synthetic fat compositions, animals, and plants. In the kitchen, they are used for baking, frying, and other cooking purposes. And they are not just used in the kitchen for the sake of it- the oils contain medicinal properties that make them goods for certain health problems. Culinary oil types include peanut oil, canola oil, corn oil, and mustard oil- the list is endless.

Peanut Oil

Also referred to as groundnut oil, this oil is an extract from peanuts or groundnuts. Known for its trans-fat-free nature, the oil joins the list of the healthiest vegetable oils you can ever have in your kitchen. The fact that it is cholesterol free and contains low levels of saturated fats makes it even healthier. It is also a margarine substitute.

Canola Oil

Obtained from rapeseed or canola, this oil is suitable for baking, salad dressing, and frying. It acts as a vaginal lubricant; hence, it preserves fertility. The oil also makes it difficult for cancer cells to spread, a property that makes it a good fit for cancer patients.

Corn Oil

Corn oil is an extract from maize or corn seed germ, and it is suitable for salad dressings, shortening, baking, and frying. It is also a margarine surrogate.

Mustard Oil

If you have read the Good Book, then the term “mustard” is probably not new to you as you may have come across the parable of the mustard seed. The seed is not just useful in the book but also in the kitchen. Known for its dark colour and pungent odour, mustard oil is extracted from mustard seeds, and it is useful for a variety of cooking purposes, including frying, dressings, salads, and deep frying.