Product Description

The most popular use of Argan oil today is as a cosmetic anti-age, but the traditional historical use in Moroccan culture is actually food.

Its organoleptic properties make it a valuable oil for culinary art.

His taste of almond and hazelnut (due to a slight roasting which also gives it its darker color) enhances the flavor of dishes such as couscous, fish and salad dressings.

It is more stable than olive oil and is almost 3 times richer in Vitamin E.

Argan oil is mainly used to season dishes in traditional moroccan cuisine. It is a great dressing for raw dishes like salads; but it is also known to add a subtle distinguished flavor to tagines, cooked vegetables, couscous and desserts.
 

The most known chefs in Europe are also using this north african secret to add depth and taste to their artistic culinary creations.

Based on modern studies , Argan oil can:

• Stabilize the hypercholestrolmie
• Powerful anti-oxidant action
• Facilitates digestion by increasing pepsin
• Stimulates the nervous system,  brain cells and liver function.
• Reduces joint and rheumatism pain.
• Stabilizes blood sugar/insulin levels.
• Protects connective tissue.
• Calms hypertensive tendencies.