Camellia oil is a commonly used edible oil known as the "Oriental olive oil."

However, it contains more saturated fatty acids than olive oil. Despite this, camellia oil has a finer molecular structure compared to olive oil, making it less likely to cause side effects or feel greasy when consumed.

Camellia oil is rich in vitamin E, as well as trace elements like calcium, iron, and zinc. Notably, its zinc content is ten times higher than that of soybean oil. Among all edible oils, camellia oil boasts the highest variety of amino acids.

The process of producing camellia oil involves several steps: shelling, sun-drying, crushing, oil extraction, and filtration. This oil is suitable for various cooking methods including frying, stir-frying, deep-frying, and cooking.

Typically, the amount of camellia oil used in cooking is about half of what would be used with ordinary oil. For a healthy intake, it's recommended to consume 25-30 grams of camellia oil daily.

Camellia oil enhances the taste of stir-fried dishes while requiring less quantity compared to other cooking oils.

Due to its high smoke point, camellia oil produces minimal smoke when used for frying.

While regular cooking oils can generate harmful peroxides at high temperatures, camellia oil, with its antioxidants, remains stable even during prolonged high-temperature frying.

Camellia oil is an excellent choice for stir-frying.

Practical Uses of Camellia Oil:

1. Cold Dishes:

Unlike regular cooking oil, camellia oil can be directly used for cold mixing various types of meat and vegetarian dishes without needing to be heated. It's also great for creating salad dressings with bright color, smooth texture, and a light, non-greasy feel.

2. Hot Stir-Frying:

Using the "hot pot cold oil" cooking method, camellia oil maintains the color, aroma, taste, and nutrition of stir-fried dishes. Foods stir-fried with camellia oil remain vibrant, flavorful, and nutritious without becoming greasy.

3. Frying:

While conventional cooking oils generate harmful peroxides at high temperatures, camellia oil's antioxidants, particularly Vitamin E, allow it to withstand continuous frying at 220 degrees Celsius. This makes it a healthy choice for frying and deep-frying.

4. Baking:

Applying a layer of camellia oil before or during baking preserves food freshness, crispiness, and prevents scorching.

5. Soups:

Adding a spoonful of camellia oil to soups enhances their freshness and flavor.

6. Steaming:

For steamed dishes like fish and eggs, adding a spoonful of camellia oil before or after steaming enhances their fragrance and appearance.

Storage Recommendations:

Camellia oil is best stored at temperatures between 10-25℃ in a cool, dry place away from light. At low temperatures, milky white flocculent crystals might form, which is normal and won't affect consumption.

This phenomenon naturally disappears at higher temperatures or after refined camellia oil has been frozen. After each use, ensure the cap is tightly closed to minimize air exposure, which can lead to oxidation.

Avoid opening the cap excessively to prevent unnecessary contact with air. Cloudy or off-flavored camellia oil should not be consumed, especially if it has exceeded the recommended shelf life.