The Healthiest Cooking Oil
What is camelina oil?
Camelina oil is an edible oil extracted from the seeds of Camelina sativa, a native plant of Europe that grows well in cold and dry climate. The seed was grown and pressed for use as a culinary oil throughout Europe until the mid-1940s. Thereafter, the camelina was replaced by high-yield crops and its production decreased after World War II. Lately, camelina oil has gradually gained popularity as a potentially modern superfood.
Camelina is also known as “Wild Flax” as it always found growing in flax fields together with common flax. Sometimes, it is also called “Fake Flax” due to its similarity to common flax in appearance. Camelina oil provides almost as many omega-3 fatty acids as flaxseed oil, but the former is more stable, highly resistant to heat and rancidity, and taste better. Hence, it is also referred to as “Better Flax”. Cold-pressed, unrefined camelina oil is golden yellow in colour, and carries a mild, natural herbaceous aroma with delicate nutty flavour. It can be used for cold applications, including salad dressings, dips, spreads and marinades. Due to its extremely high smoke point of 245°C (473°C), it can also be used for all types of cooking, including stir-frying, deep-frying and grilling.
Camelina oil is predominantly unsaturated (>90%) and contains high amount of omega-3s, which is around 38%. The total amount of omega-6s is around 18%. The healthy omega-3s/omega-6s ratio of 2:1 makes camelina oil an ideal cooking oil for the entire family. Cooking oil that is higher in omega-3s and lower in omega-6s could help reduce inflammation and reduce the risk of illness. To date, camelina oil is the only oil that can fulfill all the criteria of a good cooking oil.
Fatty Acid Breakdown:
Omega-3: Omega-6 ratio = 2 : 1