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Argan oil is a plant oil produced from the kernels of the argan tree (Argania spinosa L.), which is indigenous to Morocco and southwestern Algeria. [1] [2] In Morocco, argan oil is used to dip bread at breakfast or to drizzle on couscous or pasta. It is also used for cosmetic purposes. [3] [4]
The oil contains 80% unsaturated fatty acids, is rich in essential fatty acids, and is more resistant to oxidation than olive oil. Argan oil is used for dipping bread, on couscous and salads, and for other similar uses. A dip for bread known as amlou is made from argan oil, almonds, and peanuts, sometimes sweetened by honey or sugar. The ...
The almonds are toasted, which are then crushed and kneaded with honey and argan oil. [1] Amlou is usually served for breakfast or afternoon tea with pancakes and pastries. [2] Amlu is one of the multiple uses of Argan oil. In Shilha cuisine, argan oil plays the role usually held by olive oil in other parts of the Maghreb. [1]
Argan oil comes from the nut of the Argan tree, which only grows in Southwestern Morocco. Local women harvest the oil entirely by hand in fair trade co-ops—from cracking the nuts between two ...
As we passed around seasonings like nutty argan oil, ground ginger, and harissa, I caught a whiff of the fragrant ras el hanout, in which 35 freshly ground spices mingled, and grabbed a giant pinch.
Aioli – sauce made of garlic, salt, and olive oil of the northwest Mediterranean; Ajvar [1] – Southeast European condiment made from red bell peppers, eggplants, garlic, and oil; Amlu – Moroccan spread of argan oil, almonds, and honey; Bacon jam [2] Bean dip – sometimes used as a spread [3] [4] Beer jam [5]