Red Palm Oil

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I’ve just done a little research on Red Palm Oil, originally used in Africa and the tropics. One source said red palm oil is to the tropics as olive oil would be to the Mediterranean.

I’ll try to describe the flavor, but please recognize that I’m not good at descriptions like this. The oil is fragrant but fairly mild, a little sweet and rich at the same time. It isn’t overwhelming in flavor like coconut oil or olive oil. It seems to me to be pretty universal in flavor, even though the color makes it unmistakable (it can turn food bright yellow).

We really enjoy it. When I reheat rice in it in a cast iron skillet, I start off by softening diced onions in red palm oil. Then I add the rice (or other grain such as quinoa) and season to taste with salt & pepper and/or other herbs. This I will use as the base for a skillet dish or as a side dish.

I already mentioned that is has a high smoke point. It can be used for frying and high temp cooking without going rancid or toxic. Additionally…

This reddish-orange oil comes from the pulp of the African palm. The reddish color comes from the high carotenoid (Vitamin A) content. The carotenoids are known to be helpful in many health issues, such as enhancing eye health, immune function and cardiovascular health. They also act as antioxidants which protect our cells and tissues from environmental damage. In fact, according to Answers.com, red palm oil is a remarkable source of Vitamin A — even better than carrots. In addition, red palm oil is rich with tocopherols and tocotrienols, from the Vitamin E family.

More information can be found at:

• Red Palm Oil (Wilderness Family Naturals, my source for this oil)
• Red Palm Oil – with recipe ideas
• Palm Oil and Red Palm Oil — Whole Foods Market