I have never used Virgin Palm Oil in my cooking, so I was surprised when I saw the orange color of the solid oil. It is reddish/orange due to a high concentration of carotenes and tocols. It also has a unique flavor. I probably wouldn’t use it in delicate baking items as it would throw off the flavor, but for cooking, it was perfect. It has a high melting point and is shelf stable. It also has no trans fatty acids. Since Virgin Palm Oil is stable at high temps, I decided to try it out a slightly different version…
Giveaway: Tropical Traditions Palm Oil
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