Culinary Uses
Argan oil has a rich nutty flavour, and is usually used as a finishing touch for cooked food, especially grilled fish or chicken and roasted vegetables. Delicious on grilled peppers, tomato salad, or carrot salad, it makes an excellent salad dressing, with or without lemon juice. Try adding it to soups as a rich finishing touch, or drizzled over grilled goats cheese. Also tastes great on porridge with honey or in thick yoghurt.
Have a look at our recipes section for more inspiration.
In Morocco argan oil is usually eaten by Berber families as a breakfast dip or tea-time treat for home made bread, or, as Amlou, a delicious spread made of argan oil, nuts and honey. We use only organic crushed almonds, argan oil and honey. Rich in essential fatty acids and minerals magnesium and potassium. Amlou is a truly heart-healthy start to the day! Try it on toast, porridge or thick yoghurt.
Wild Wood Groves saffron comes from Taliouine in the Atlas Mountains in Morocco—the finest in the country. Harvested at the beginning of winter before sunrise, each crocus flower yields three stamens which are gently collected by hand—200 being needed for a single gram. Our saffron is so intense that a little goes a long way. Using only two or three strands allows its scent and flavour to fully unfold in the dish. Try in paella, tagines rice or Cornish Saffron Cake.
From Here’s Health June 2002, “Healthy Heart Action Plan”:
The Food Doctor, Ian Marber says, “Vitamin E protects the heart but it’s found in fatty foods and, as many people avoid fat they may be missing out.”
Argan oil, traditionally used in Morocco to help with heart disease and high cholesterol, is rich in EFAs and vitamin E.
