Avocado Oil

Oil that wonderful food ingredient which makes many dishes taste absolutely delicious. Used for frying, stir-frying, drizzling, sautéing, etc and in any other way, edible oils are constantly being experimented with. They are known to modify the texture and flavour of any food.

Health advantages are claimed for specific oils such as Omega 3 oils which are essentially fish or flaxseed oil and olive oil. Trans-fats are often produced by hydrogenating vegetable oils which are acclaimed as harmful to human health.

Historically, oils have been used as a fragrant or religious medium. It is seen as a spiritually purifying agent remember the clarified butter, ghee, we use in our havens. Christians use it in baptism and historically oil has been used to anoint Kings and Queens.

In many ways, only Virgin Olive and Extra Virgin Oil came in this category but of late another category of oil is giving it a good competition. It is Avocado Oil.

Understanding Avocado

Avocados are a commercial crop and the trees and fruits are cultivated in tropical climates throughout the world. However it also thrives in temperate climate of California. Trees are partially self pollinating and often propagated through grafting. This procedure helps maintain a predictable quality and quantity of the fruit. The seed takes two to six weeks to sprout.

Shaped spherical or egg shaped, avocado is a large berry and contains a pit inside the green flesh. Once cut the green flesh gets oxidized very quickly and needs to be coated either with a lime juice or covered with film. It is also known as palta or aguacate in Spain and called butter pear or alligator pear.

Culinary use of Fruit