CULINARY Argan oil
Argan oil is a plant oil produced from the kernels of the Argan tree (Argania spinosa L.) that is endemic to Morocco. In Morocco, argan oil is used to dip bread in at breakfast or to drizzle on couscous or pasta. It is also used for cosmetic purposes.
In Morocco is the culinary argan oil used as a foodstuff, for dipping bread, or on couscous, and for medicinal use
Since the early 2000s argan oil has been increasingly used in cosmetics and hair care preparations. As of 2020, the main cosmetics products containing argan oil are face creams, lip glosses, shampoos, moisturizers, and soaps.
Culinary Argan Oil
Discover the benefits of Moroccan gold in the kitchen. Our Argan oil is 100% pure and has many health benefits. The culinary argan Oil of Premium Argan is roasted and has a delicious, nutty taste. With Argan oil you are sure to have a perfect finish of refined dishes. The oil is only suitable for cold dishes and mild heating. Preferably store this oil in a dark and cool place to avoid clouding.
Argan oil is not only very tasty, but also very healthy. In fact, culinary argan oil is said to be one of the healthiest, nutritious oils in existence. Culinary argan oil is packed with vitamin E and has a high content of unsaturated omega fatty acids, including linoleic and alpha linolenic acids. In addition, the oil contains potassium and magnesium. The presence of these minerals also has a positive effect on health.
L'ORIGiNAL AMLOU
Amlou is a thick brown paste with a texture similar to peanut butter obtained by grinding roasted almonds mixed with honey and argan oil. Amlou is known as a speciality from the South of Morocco and is usually used as a healthy dip or spread since its key ingredient is argan oil.
saffron [red gold]
Our organic saffron comes from the fields of Suktana, about 2.5 hours drive east from our office in Agadira, Morocco. Many residents of this region belong to the Taliouine Saffron Society. This high-quality organic saffron is produced within about 10,000 square meters of land, comprised of individual fields located between many households. All members of the Taliouine Saffron Society use the same farming methods, which include planting saffron bulbs in piles of three, watering the fields 12 times a year, and using only natural fertilizers such as sheep manure.
