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The oil is known as 'camellia oil', 'tea seed oil', or 'camellia seed oil'. [2] As of 2016 4,000,000 hectares (9,900,000 acres) of oleifera forest centered on the Yangtze river basin in Hunan , Jiangxi , and Guangxi produces 0.26 million tons of oil.
The seeds of Camellia oleifera can be pressed to yield tea seed oil, a sweetish seasoning and cooking oil. In tea seed oil, oleic acid, a monounsaturated fatty acid comprises ~80% of the total fatty acid content - the oil is similar in composition to olive oil. After the tea seed oil is extracted, the seed itself still serves a purpose.
Seeds of C. oleifera, C. japonica, and, to a lesser extent, other species such as C. crapnelliana, C. reticulata, C. sasanqua and C. sinensis as well are pressed to make tea seed oil, a sweet seasoning and cooking oil special to East Asia. It is the most important cooking oil for hundreds of millions of people, particularly in southern China.
It emphasizes whole, unprocessed foods like fresh fruits and vegetables, whole grains, legumes, nuts, and seeds, along with healthy fats from sources like olive oil and fatty fish.
It has a long history of cultivation in Japan for practical rather than decorative reasons. The leaves are used to make tea while the seeds or nuts are used to make tea seed oil, [5] which is used for lighting, lubrication, cooking and cosmetic purposes. Tea oil has a higher calorific content than any other edible oil available naturally in ...
"Many recipes exist, but one that is repeated often is to add one to two drops of tea tree oil in 12 drops of carrier oil," says Dr. Camp. (Go for neutral options such as almond oil or coconut oil.)