Camellia oil, commonly known as tea seed oil, also called camellia seed oil, is a pure natural high-grade edible vegetable oil extracted from the mature seeds of Camellia oleifera Abel, a plant belonging to the Camellia genus of the Theaceae family. It has a golden yellow or pale yellow color, pure quality, clarity and transparency, a fresh fragrance, and a pure taste.<\/p>\n\n\n\n
Without heating, camellia oil can be directly used for cold dressing various meat and vegetable dishes. It can also be used to make salad dressings, featuring bright color, smooth taste, and light non-greasiness.<\/p>\n\n\n\n
When frying food, ordinary edible oils produce peroxides at high temperatures, which are extremely harmful to the human body. Camellia oil contains antioxidants, enabling it to be continuously fried at 220\u00b0C for 20 hours without deterioration, no trans fatty acids produced, and no change in quality. It is a more ideal and healthier oil for frying and deep-frying.<\/p>\n\n\n\n
Nutrition experts point out that the cooking method of “heating the pan first and then adding cold oil” is the correct way to ensure the color, aroma, taste and nutrition of dishes. Stir-frying food with camellia oil will not make the dishes turn black, and the food will be refreshing, delicious and non-greasy.<\/p>\n\n\n\n
Camellia oil is also suitable for grilling, roasting, frying and simmering. When cooking with camellia oil, the food will emit an attractive fragrance that makes people salivate. It is especially recommended to use camellia oil for egg fried rice or barbecue.<\/p>\n\n\n\n
The purpose of using seasonings is to bring out the flavor of food, not to mask it. Camellia oil is the best oil ingredient for both cold and hot sauces, as it can preserve the color of fresh sauces. You can add an appropriate amount of camellia oil to hot pot dipping sauces. After fishing out food from the hot pot, toss it in the sauce mixed with camellia oil before eating\u2014this yields a delicate and smooth taste.<\/p>\n\n\n\n
Marinating food with camellia oil before cooking can enhance the delicate texture of the food, set off other spices, and enrich the taste.<\/p>\n","protected":false},"excerpt":{"rendered":"
Camellia oil, commonly kn …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-102","post","type-post","status-publish","format-standard","hentry","category-5"],"_links":{"self":[{"href":"https:\/\/www.camelliaoil.top\/index.php\/wp-json\/wp\/v2\/posts\/102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.camelliaoil.top\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.camelliaoil.top\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.camelliaoil.top\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.camelliaoil.top\/index.php\/wp-json\/wp\/v2\/comments?post=102"}],"version-history":[{"count":1,"href":"https:\/\/www.camelliaoil.top\/index.php\/wp-json\/wp\/v2\/posts\/102\/revisions"}],"predecessor-version":[{"id":103,"href":"https:\/\/www.camelliaoil.top\/index.php\/wp-json\/wp\/v2\/posts\/102\/revisions\/103"}],"wp:attachment":[{"href":"https:\/\/www.camelliaoil.top\/index.php\/wp-json\/wp\/v2\/media?parent=102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.camelliaoil.top\/index.php\/wp-json\/wp\/v2\/categories?post=102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.camelliaoil.top\/index.php\/wp-json\/wp\/v2\/tags?post=102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}