Red Palm Oil?
Superstore now carries it in an organic section. Has anyone have a skinny on the Red Palm Oil and what's good about it/how it is compared to coconut/what to use it for?
I normally cook with home-made lard and coconut oil, using olive oil and sesame oil for cold applications. Any need to add Palm oil in the mix?
I eat it - mostly because I like to vary my fats and I like the flavour (it has a kindof earthy taste). It's very high in vitamins and CoQ10.
I know it is recommended by the Perfect Health Diet folks: Supplement Recs - Perfect Health Diet | Perfect Health Diet as well as Mark Palm Oil Nutrition | Mark's Daily Apple
It's used as a megadose of vitamin E, if you care about that.
The fats are moderately saturated but not as much as palm kernel or coconut, and the intense flavor limits its versatility. Outside Ethiopian dining I wouldn't use it enough to justify the cost.
Thank you folks. I will consider it if we run out of lard, which is not happening any time soon - gods, that pig had lots of fat, that's for sure.
I bough a jar a few years ago, and still have not finished it. I tried it a few times, and the flavor is a bit strong. I didn't mind it so much, but my family didn't seem to like it.
I forgot to say, anyone choosing to buy palm oil should track down an ethical source. In many parts of Asia, it's monocropped on cleared rainforest. West African brands are generally better on this front.