Definition
A rich, deeply coloured oil pressed from the oil palm fruit.
Details
Crude palm oil is extracted from the pulp of the oil palm fruit (Elaeis guineensis), native to West Africa. Its intense orange colour comes from a high concentration of beta-carotenes and carotenoids, precursors of vitamin A. With a smoke point of around 200 °C, it handles high-heat cooking, deep-frying and slow-simmered dishes. In Comorian and Swahili cooking, palm oil is a traditional ingredient in sauces, fish dishes and festive preparations. It brings a distinctive taste and a silky texture to food. SuqNaronane stocks non-hydrogenated palm oils, free of trans fats.