Info:
All these oils are suitable both for consumption raw and for cooking.
Important: Store oils in cool, dark places to preserve their freshness and flavor.
QA: Look for quality seals, such as “Extra Virgin” for olive oil, which indicate certain production standards.
Additionally: Some oils, such as olive oil, may solidify at lower temperatures, but this does not affect their quality. Returns to normal at room temperature.
—
Avocado oil:
Main Producers: Mexico, Dominican Republic, Peru, Colombia, Kenya.
Smoke point: 250-271°C (480-520°F)
Common Uses: Cooking at high temperatures, roasting, sautéing, frying. Ideal for dressings and vinaigrettes due to its mild flavor.
Acidity: Low to moderate.
Spicy: It is not spicy.
Extra Virgin Olive Oil:
Main Producers: Spain, Italy, Greece, Türkiye, Tunisia.
Smoke point: 160-207°C (320-405°F)
Common Uses: Salad dressings, sauces, sauté over medium heat, use in cold dishes or as a finishing oil to enhance flavors.
Acidity: Low (especially in extra virgin varieties).
Spicy: Can have a spicy touch, especially early oils.
Coconut Oil (unrefined):
Main Producers: Philippines, Indonesia, India, Sri Lanka, Thailand.
Smoke point: 177°C (350°F)
Common Uses: Cooking over medium-high heat, baking, sautéing, desserts, smoothies. It provides a distinctive flavor to tropical dishes.
Acidity: Low.
Spicy: It is not spicy.
Grape seed oil:
Main Producers: Italy, France, Spain, Argentina, United States.
Smoke point: 216°C (420°F)
Common Uses: Cooking at high temperatures, roasting, sautéing. It has a neutral flavor and is versatile in different types of cuisine.
Acidity: Low.
Spicy: It is not spicy.
Sunflower oil:
Main Producers: Ukraine, Russia, Argentina, Türkiye, France.
Smoke point: 232°C (450°F)
Common Uses: Cooking at high temperatures, frying, baking. It has a mild flavor and is used in many recipes.
Acidity: Low.
Spicy: It is not spicy.
Safflower oil:
Main Producers: India, Mexico, United States, Argentina, Australia.
Smoke point: 232°C (450°F)
Common Uses: Cooking at high temperatures, frying, sautéing. Similar to sunflower oil, with a light flavor.
Acidity: Low to moderate.
Spicy: It is not spicy.
Corn oil:
Main Producers: United States, China, Brazil, Argentina, Ukraine.
Smoke point: 232°C (450°F)
Common Uses: Cooking at high temperatures, frying, baking. It is a neutral and versatile oil in the kitchen.
Acidity: Low.
Spicy: It is not spicy.
Soy oil:
Main Producers: United States, Brazil, Argentina, China, India.
Smoke point: 232°C (450°F)
Common Uses: Cooking at high temperatures, frying, sautéing. It is used in a variety of dishes in Asian and Western cuisine.
Acidity: Low to moderate.
Spicy: It is not spicy.
Peanut Oil:
Main Producers: China, India, Nigeria, United States, Argentina.
Smoke point: 232°C (450°F)
Common Uses: Cooking at high temperatures, frying, sautéing. It provides a distinctive flavor and is used in Asian cuisine.
Acidity: Low.
Spicy: It is not spicy.
Canola oil:
Main Producers: Canada, China, India, United States, Australia.
Smoke point: 204-232°C (400-450°F)
Common Uses: High temperature cooking, baking, frying, salad dressings. It is an oil with a neutral and versatile flavor.
Acidity: Low to moderate.
Spicy: It is not spicy.
Sesame Oil (not toasted):
Main Producers: India, China, Sudan, Burma, Tanzania.
Smoke point: 204°C (400°F)
Common Uses: Sautéing, marinating, salad dressings, Asian cuisine. It has a distinctive flavor and is common in oriental dishes.
Acidity: Low to moderate.
Spicy: It is not spicy.
Mustard Oil:
Main Producers:The production of mustard oil is found in several countries, with India being one of the main producers. Other countries include Canada, China, Nepal and Denmark.
Smoke Point: The smoke point of mustard oil is usually high, around 250-271°C (480-520°F), making it suitable for high-temperature cooking.
Common Uses: Commonly used in Indian and Southeast Asian cuisine, as well as in salad dressings, marinades, and dishes that require a spicy touch.
Acidity: Variable, it may have moderate acidity.
Spicy: It may have a slightly spicy taste due to the compounds present in mustard seeds.