100% Bio Argan

CULINARY OIL

An edible oil obtained from the nuts grown on argan trees that is used for cooking and seasoning. Native to southwestern Morocco, the argan tree is not common in any other area of the world, although efforts are underway to grow this variety of tree in other countries. Twisted and gnarled in appearance, this tree has thorny branches that yield a green fruit containing a hard-shelled interior that covers several almond-like nuts. Eaten raw, the nuts have a bitter flavor. When processed into oil, the slower traditional methods of production generally require 20 to 30 hours of work to produce one liter of oil, which results in a product with a high price. After processing, the remaining by-product is a deep brown, thick paste referred to as "amlou", which is similar to tahini or peanut butter and is most often used as a dip or spread that is served over bread, toast, or crackers.

Argan oil is used in tagines, couscous, salads, grilled tomatoes, grilled peppers and spice to the meal.
Of oleic - linoleic, Argan oil contains 80% unsaturated fatty acids as olive oil. It has a clear rule on it because of its high linoleic acid. This acid is said to be essential because it can not be synthesized by the body and must be supplied in the diet.

Its content of oleic acid makes this oil particularly interesting in the regulation of cholesterol. Ongoing studies suggest that 2 tablespoons a day of Argan oil for a month could significantly reduce blood cholesterol.

Argan oil is rich in tocopherols (620 mg / kg for Argan oil cons 320 mg / kg for olive oil) with vitamin E activity This vitamin is a powerful antioxidant that traps free radicals and neutralizes destructive oxidation.

Medicinal properties:

Anti-oxidant (phenolic compounds).

Anti-carcinogenic (schottenol).

Reduces hyper tension.

Reduces bad cholesterol.

Reduces joint pain and rheumatism.

Stimulates brain capacity.

Aids digestion by increasing the concentration of pepsin in the digestive juice.