Ingredients
Buying Culinary Argan Oil
Argan oil is one of Morocco's treasures, pressed from the nuts of the argan tree that grows almost nowhere else on earth. But there are two kinds, and buying the wrong one is a common mistake: cosmetic argan oil for skin and hair, and culinary argan oil for eating. For cooking, you want the toasted, food-grade kind.
At a glance
- Culinary argan is roasted: deep gold-brown with a warm, nutty aroma
- Cosmetic argan is unroasted, paler and not for eating — check the label
- Genuine argan is never cheap; low prices signal blends cut with other oils
- Use it raw as a finishing oil — never heat it — and use amlou as the classic showcase
Guide
Culinary argan oil is made from roasted argan kernels, which gives it a deep golden-brown colour and a rich, toasty, nutty aroma somewhere between hazelnut and sesame. Cosmetic argan oil is pressed from unroasted kernels, so it is paler, lighter-smelling and not intended for the strong flavour or the food-safety standards of eating. If a bottle smells faint or purely 'oily' rather than warmly nutty, it is likely the cosmetic grade — check the label says culinary, alimentaire or food-grade.
Real culinary argan is labour-intensive and therefore never cheap; suspiciously low prices usually mean it is cut with cheaper oils like sunflower. Buy from a reputable cooperative or a trusted shop, look for a proper food label, and if you can, smell and taste before buying — genuine argan has an unmistakable roasted, slightly savoury nuttiness. Women's argan cooperatives across the Souss region are the classic source and worth supporting.
In the kitchen, argan oil is a finishing oil, not a cooking fat — heating destroys its flavour and its value. Drizzle it raw over couscous, salads, grilled fish or warm bread, stir it into amlou (the moreish paste of argan oil, ground almonds and honey eaten at breakfast), or use it to dress tagines at the table. Store it somewhere cool and dark and use it within a few months of opening, as it is delicate and turns rancid faster than robust oils.
Practical tips
- 1
Smell it: real culinary argan is warmly toasted and nutty, not bland or neutral.
- 2
Buy from a women's cooperative or reputable shop with a proper food-grade label.
- 3
Never cook with it — drizzle over finished dishes, salads, bread and couscous.
- 4
Try amlou: argan oil, ground roasted almonds and honey, spread on bread at breakfast.
- 5
Keep it cool and dark and use within a few months; argan turns rancid faster than olive oil.
Frequently asked questions
What is the difference between culinary and cosmetic argan oil?
Culinary argan is pressed from roasted kernels — deep golden, nutty and food-grade. Cosmetic argan is from unroasted kernels — paler, milder and meant for skin and hair, not eating.
Can you cook with argan oil?
It is a finishing oil, not a cooking fat. Heat destroys its flavour and delicate qualities, so drizzle it raw over couscous, salads, fish and bread, or stir it into amlou.
Why is real argan oil expensive?
It is extremely labour-intensive to produce — the nuts are hand-cracked and the kernels pressed by hand or small mill. Very cheap 'argan oil' is usually blended with cheaper oils.
Try the recipes
Put the tip into practice with these free step-by-step recipes: