The ‘DELICATE’ flavour of HAYANI’s culinary Argan oils is a new generation of culinary Argan oil, which was initially produced in response to special demands by some international markets.
The particularity of this modern version of culinary Argan oil remains in the fact that the oil is extracted from unroasted Argan nuts. Hence, the resulting oil is characterized by a naturally yellow-gold tinge and has a light nutty aroma — not as pronounced as the INTENSE one, yet much appreciated by its fans.
WHAT IS ARGAN OIL AND WHY IT IS UNIQUE?Read more
THE “GOLD” THAT GROWS ON TREES
Native to Morocco, Argan oil is extracted from the kernels found inside the fruits of an ancient tree, called Argan tree (Argania Spinosa), which is a world heritage protected by UNESCO since 1995. A typical Argan fruit resembles to a large olive oil, with a thick flashy green skin. Because the South-West of Morocco is the only one region in the entire world where the groves of the Argan tree grow naturally, the oil is considered a precious commodity— nicknamed “liquid gold”.
ONE OF THE WORLD’S MOST SOUGHT-AFTER OIL
Until recently, Argan oil has been a well-kept secret by the local people in the South-West of Morocco, who not only have cooked with it but also have benefited from its dietary properties for centuries. However, since the discovery of the health-promoting characteristics of Argan oil by the modern world, the oil has witnessed a huge surge in popularity, which led it to become one of the world’s most sought-after oils.
LOVED FOR ITS UNIQUE TASTE
While the classic culinary Argan oil (see HAYANI “INTENSE”) is praised for its rich buttery, toasty nut aromas with an amazing earthy mouth feel giving it a unique appeal, the unroasted modern version of Argan oil has also its fans who appreciates its light aroma. It can be used similarly to a fine single varietal olive oil, and it brings a slightly nutty flavour to vinaigrettes, hums, couscous, simple vegetable, soups, rice, pasta, polenta, grains, ragout, grilled meat, and seafood.
More for seasoning and less for cooking, like truffle oil, this oil is better used as a finishing oil. For a light but indulgent desserts, try it drizzled over ice cream or mix it with Greek yoghurt, honey and berries. No wonder why many kids and adults have fallen in love with this oil.
RECORDING MULTIPLE HEALTH BENEFITS
The unique essential compounds of the Argan oil (80% of unsaturated fat, up to 35% linoleic acid and about three times more vitamin E than olive oil) have been scientifically proven promote human health. Regular intake of Argan oil, may help to:
Lower bad Cholesterol
Stimulate blood circulation
Help fight inflammatory diseases
Strengthen the natural body’s immunity
Assist with regulating blood sugar and decrease insulin resistance.
Reduce risks for heart disease, stroke and heart attacks
RELYING ON A UNIQUE CENTURY-OLD WOMEN EXPERTISE
The production of Argan oil requires a laborious hand-crafted stage which relies on a unique century-old ancestral technique, that is only women expertise. In fact, harvested in late July & August, when the ripen Argan fruit fall from the tree, the skin is sun dried and removed to reveal the Argan shell, containing the kernels from which the Argan oil is extracted. Then, following a traditional know-how that has been passed down over hundreds of years (from mothers to daughter), the hard shells are stone-crushed manually by local women artisans. In total, it takes up to 2 days of work, 25 to 35kg of Argan fruits (which is about 2 kg of Argan kernels), to obtain hardly 1 liter of oil (which is roughly what one tree produces in a season).