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Argan oil is an Oil produced from the fruits of the Argan ('' Argania Spinosa '') a species of Tree Endemic to the Calcareous Semi-desert of southwestern Morocco . It is the sole species in the genus '' Argania ''. The Argan tree now grows only in SW Morocco .It is believed to date back 25,000,000 years and to have once covered N. Africa. Now endangered and under protection of UNESCO , the Argan grows wild in semi-desert soil, its deep root system helping to protect against soil erosion and the northern advance of the Sahara {Link without Title} . It was first reported by the Explorer Leo Africanus in 1510. An early Specimen was taken to Amsterdam and then cultivated by Lady Beaufort at Badminton c1711. Now only 8600 square kilometres remain in S.W. Morocco and these are declining at a rate of 500 km&2 per year. Measures are being put in place to protect this rare and endangered species and in 1999 the argan was listed as a UNESCO Biosphere Heritage There is an argan tree in the temperate house at Kew [http://www.rbgkew.org.uk/ . The most labour intensive part of oil-extraction is removal of the soft pulp (used as Animal Feed ) and the cracking by hand, between two stones, of the hard nut. The seeds are then removed and gently roasted. This roasting accounts for part of the oil's distinctive, nutty flavour. The traditional technique for oil extraction is to grind the roasted seeds to paste, with a little water, in a stone rotary Quern . The paste is then squeezed between hands to extract the oil. The extracted paste is still oil-rich and is used as animal feed. Oil produced by this method will keep 3-6 months, and will be produced as needed in a family, from a store of the kernels, which will keep for 20 years unopened. Dry-pressing is now increasingly important for oil produced for sale, as the oil will keep 12-18 months and extraction is much faster. It is rich in essential Fatty Acid s and is more resistant to Oxidation than Olive Oil . Argan oil is used for dipping bread, on Couscous , Salad s and similar uses. A dip for bread known as Amlou is made from argan oil, Almond s and Peanuts , sometimes sweetened by Honey or sugar. The unroasted oil is traditionally used as a treatment for skin diseases, and has found favour with Europe an Cosmetics manufacturers. Argan oil is sold in Morocco, sometimes to tourists as a £10 per 250 ml luxury item (although difficult to find outside the region of production), sometimes in ordinary shops and supermarkets for £10 per litre, and is of increasing interest to Cosmetics companies in Europe. It was very difficult to buy the oil outside Morocco, but in 2001-2002 argan oil suddenly became a fashionable food in Europe and North America . It is now widely available in specialist shops and, sometimes, in Supermarket s. Its price ( $ 20-30 for 250 ml) reflects its status as a fashionable Superfood , but a little argan oil goes a long way. Image:Maroc_Essaouira_argane_oil_Luc_Viatour_1.JPG Image:Maroc_Essaouira_argane_oil_Luc_Viatour_2.JPG Image:Maroc_Essaouira_argane_oil_Luc_Viatour_3.JPG Artisanal manufacture of argan oil REFERENCES GENERAL REFERENCES
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