Cooking Oil
Cooking Oil
as coconut and palm are more solid at room temperature than other oils).
Some of the many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola
oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan
oil and rice bran oil. Many other kinds of vegetable oilsare also used for cooking.
The generic term "vegetable oil" when used to label a cooking oil product may refer to a specific oil (such
as rapeseed oil) or may refer to a blend of a variety of oils often based on palm, corn, soybean or
sunflower oils.
Oil can be flavored by immersing aromatic food stuffs such as fresh herbs, peppers, garlic and so forth in
the oil for a period of time. However, care must be taken when storing flavored oils to prevent the growth
of Clostridium botulinum (the bacteria that produces toxins that can lead to botulism).