Edible oil: The kitchen’s life-blood
Whether it is that sensational dish cooked by our parents or the finger licking Kentucky Fried Chicken, they are all drizzled in and glazed by the glorious golden liquid that we know of as the edible oil, or in more colloquial terms, cooking oil.
Historically, edible oils have been an essential component of the human diet. The first oil presses were found in Crete. Edible oils were among the first goods to be traded over long distances in ancient times. Much of the prosperity of earlier Western civilisations can be attributed to the oil trade.
Today, edible oil-producing plants form a major class of agricultural crops in Bangladesh. The rapid development in oil refining ensures that we have edible oil of a different quality with a neutral taste and distinctive aroma. Here's a quick guide to the numerous options of cooking oil available in the consumer market and their many characteristics:
Mustard oil
This oil is known for its sharp taste and is traditionally preferred for cooking in North and East India, Nepal, Bangladesh, and Pakistan. This is because the diets in these regions are typically fish-based.
Fish, such as bhetki is best cooked with mustard sauce ('kasundi') and oil. It is one of those oils appropriate for high-temperature frying. It is also ideal for preserving pickles.
Some researches point out that due to its composition, mustard oil, especially expressed/fatty oil of mustard, should be consumed in moderation. USFDA, Canada, and EU regulations even label mustard oil for 'external purposes only.'
To mitigate the risks, some South Asian culinary experts suggest combining mustard oil with other oils. Mustard oil goes bad fast, so it is best to purchase smaller bottles and to store it in the refrigerator.
Popular brands of mustard oil in Bangladesh are Rupchanda Mustard Oil (200 ml at Tk. 50), Radhuni Mustard Oil (80 ml at Tk. 25), ACI Pure Mustard Oil, Sajeeb Mustard Oil (within Tk. 100), Fresh Mustard Oil (500 ml at Tk. 105), and Teer Mustard Oil (250 ml at Tk. 56).
Palm Oil
This oil is a core cooking ingredient in parts of Africa, Southeast Asia, namely Malaysia and Indonesia, and South America, mainly Brazil. It is used for deep-frying and is therefore, popular among fast-food establishments. It is available in two forms: red palm oil and refined palm oil.
Red palm oil is found bottled for cooking and in certain processed foods, such as mayonnaise and salad oil. Refined palm oil is less popular due to the chemical processes involved in its production, but it has a uniform taste, smell, and appearance, and goes bad slowly.
Palm oil is a saturated vegetable oil, which means it remains semi-solid at room temperature. This property makes it a cost-effective alternative to butter, and is used liberally in pastries and other baked goods.
Palm oil is a rich source of Vitamin E, although researches suggest palm oil at a moderate consumption rate in order to avoid an increased risk of developing heart diseases.
Popular brands of palm oil in Bangladesh are Teer Natural Palm Oil (available within Tk. 100), Meizan Super Refined Palmolein (a Vietnamese brand of palm oil fortified with Vitamin A), Lucky Refined Palm Olein (a brand that claims to be popular among fast-food chains), and Vikings Shortening (for baking).
Olive Oil
This oil is mostly popular in the Mediterranean regions and is also the first widely used vegetable oil in Europe. Consequently, most brands of olive oil present in Bangladesh are European. Spain dominates in the production of olive oil.
Olive oil is a dynamic ingredient owing to the variety of olives, each with a unique flavour, texture, and duration for perishability. This is especially suited for consumption with breads or salads.
There are several classifications of olive oil. Extra virgin olive oil is of higher quality and is therefore, priced at a premium. Virgin olive oil is slightly lower in quality and price. Both these oils are produced mechanically without any chemical treatment, and are suitable for cooking at low to medium temperatures or for drizzling over uncooked dishes.
They can be also used to prepare pre-cooking marinades and side-dips. Refined or pure olive oil and other grades of olive oil have little to no taste, but are ideal for deep-frying and baking, and are frequently used in restaurants.
Available brands of olive oil in Bangladesh are Costa d' Oro (250 ml at Tk. 190), Olitalia (250 ml at Tk. 440), Ybarra (250 ml at Tk. 250), Ambrosia, Carbonell Equilibrio, Fragata (500 ml at Tk. 375), La Espanola (150 ml at Tk. 250), Lucy Oliva (500 ml at Tk. 480), and Olivoilà (within Tk. 100).
Sunflower Oil
This oil originated from the Russian Empire and even today, it is largely produced by Ukraine and Russia. It has a light taste and appearance, is rich in Vitamin E, and has low fat property.
Refined sunflower oil can be comfortably used for cooking at varying temperatures, from low to extreme. It is also said to keep foods fresh for a longer time. It is used in the preparation of many snacks, such as potato chips. Sunflower oil can conveniently act as an alternative to butter for fluffier and less flaky confectioneries.
Popular brands available in Bangladesh are Chef Mate (5 litre at Tk. 1100), Costa d' Oro (1 litre at Tk. 258), Olitalia (5 litre at Tk. 1290), Ambrosia (5 litre at Tk. 1360), King's (5 litre at Tk. 1275), Minara (3 litre at Tk. 820), and Orkide (5 litre at Tk. 1300).
Soybean Oil
This oil with minimal flavour is widely consumed in Bangladesh and around the world. It is used for baking, frying, and sautéing meats and vegetables on low temperatures. It is extensively favored because it allows the real taste of the ingredients in a dish to emerge, rather than masking them with its own aroma or flavour. It is for this reason that it may not be the perfect oil for dressing salads.
Soybean is compatible with other oils. However, it cannot tolerate extreme temperatures. It is a rich source of Omega-3 fatty acids and Vitamin E. Unrefined soybean oil retain greater nutritional value than refined soybean oil.
Popular brands of soybean oil in Bangladesh are Rupchanda (1 liter at Tk. 117), Chef Mate (2 liters at Tk. 245), Fresh (1 liter at Tk. 116), Veolia (2 liters at Tk. 245), and Teer (1 liter at Tk. 120).
Canola Oil
This oil originated in Canada in the 1970s. It has gained notable reputation among nutritionists because it is low in fat and it contains both Omega-6 and Omega-3 fatty acids.
Similar to soybean oil, canola oil does not have a strong taste of its own and is therefore, appropriate for cooking highly-seasoned Chinese, Indian, and Thai cuisines. It is best for low to medium temperature cooking. When heated at extreme temperatures, it has the tendency to emit toxins as well as smoke that is associated with lung cancer. It becomes stale quickly.
Popular brands of canola oil in Bangladesh are Harvest Award (4 litre at Tk. 2000) and Teer (within Tk. 100).
The consumer market in Bangladesh offers many other types of cooking oil, such as rice bran oil, coconut oil, and sesame (til) oil. While shopping for cooking oil, bear in mind that most oils degenerate at extremely high temperatures and that many are also suggested for moderate consumption. Canola oil and Soybean oil are most recommended for consistent use.
Note: All prices and volumes are subject to changes.
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