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Tea Pickers

Cooking Oil

Our Solution

Extracted from the seeds of the Camellia oleifera plant, Camellia oil has been a staple in East Asian cooking for centuries, particularly in Chinese and Japanese cuisines. Its growing popularity in the global culinary scene is attributed to its unique combination of flavor, cooking performance, and health benefits. One of the most notable aspects of camellia oil is its high monounsaturated fat content, primarily oleic acid, which contributes to its stability and resistance to high temperatures. This makes it an ideal choice for various cooking methods, including frying, sautéing, and stir-frying. Unlike many other cooking oils, camellia oil maintains its nutritional properties even when heated, ensuring that dishes retain their health benefits even after cooking.

Additionally, camellia oil has a high smoke point, ranging from 410°F to 485°F, which further expands its usability in high-heat cooking. This property minimizes the risk of releasing harmful free radicals and trans fats, which are often associated with oils that smoke at lower temperatures.

From a health perspective, camellia oil is a powerhouse of antioxidants, including vitamin E and polyphenols. These compounds are known for their anti-aging and anti-inflammatory properties, contributing to overall health and well-being. The oil is also low in saturated fats and free from trans fats, making it a heart-healthy choice that can help in lowering bad cholesterol levels and maintaining a healthy cardiovascular system. Its nutrient profile is complemented by the presence of omega-3, omega-6, and omega-9 fatty acids, which are essential for brain health and immune function.

In summary, camellia oil stands out in the world of culinary oils due to its unique blend of flavor, cooking adaptability, and health benefits. Its high monounsaturated fat content and stability at high temperatures make it ideal for various cooking methods, while its mild flavor enhances the taste of a wide range of dishes without overpowering them.

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