Argan oil
Argan oil is a plant oil produced from the kernels of the argan tree (Argania spinosa L.), 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.
Production
The production of argan oil is a lengthy process. Each nut has to be cracked open to remove the kernels, and it is estimated that producing one liter of oil takes 15 hours of work. Argan oil is produced by several women's co-operatives in the southwestern parts of Morocco. The most labor-intensive part of oil-extraction is removing the hard shell from the nut. The process is done by hand, making it a time-consuming, labor-intensive process.
Uses
Argan oil is rich in essential fatty acids, and has moisturizing, anti-aging and antioxidant properties. In cream, it is considered the most expensive vegetable oil in the world. In cosmetics, argan oil is advocated as moisturizing oil, against juvenile acne and flaking of the skin as well as nourishing the hair. This oil has also medicinal uses against rheumatism and the healing of burns. Externally, argan oil is used for hair as brilliantine, to fortify and in the treatment of wrinkled or scaly dry skin.
Culinary
Argan oil is used for dipping bread, on couscous, salads and similar uses. Amlou, a thick brown paste with a consistency similar to peanut butter, is produced by grinding roasted almond and argan oil using stones, mixed with honey and is used locally as a bread dip.
Commercial uses
Argan oil has become increasingly popular for cosmetic use. The number of personal-care products on the US market with argan oil as an ingredient increased from just two in 2007, to over 100 by 2011. The increasing demand has led to the establishment of argan cooperatives, providing jobs and education to the local women, and planting argan forests to sustain the oil production.
See also
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