There is a wide variety of cooking oil available in the market. Each oil has a different taste profile and nutrient value. Since fried foods started becoming popular, people began exploring oils like palm oil, sesame, and coconut oil. Some oils are comparatively better for cooking deep-fried meals, while some are better for healthy meals like salads and sandwiches. Why does some food taste one way when boiled and different when sauteed or fried in oil?

What is the Science Behind Cooking Oil Enhancing Food Flavours?

When you boil your veggies in water, it retains the nutrients but doesn’t enhance the taste. However, if you sautee your vegetables in a little oil, your veggies will not only have a glaze but will taste much better. Moreover, minerals in oils will also add to the nutritional value. Some oils don’t have any taste of their own, which makes them suitable for many fried foods, while some oils with flavours suit well with specific foods. Coming to the science part, cooking oils consist of fatty compounds called lipids that are responsible for storing energy, vitamin absorption and hormone activity. They are also responsible for developing the odour and flavour of your food. This happens after the oxidation of oils. Each oil is produced after different production stages; some undergo hot press and chemical filtration, while others undergo cold pressing. These production methods and the oil’s natural taste establish a unique taste for every dish.

Different Cooking Oils and their Taste Profiles

Cold Pressed Mustard Oil

Mustard oil is a commonly used Smoke point in Middle Eastern countries, specifically Asian countries like India, Pakistan, and Bangladesh. It has been a favourite oil in India for various dishes ranging from salads, deep fried snacks to Dals and sabzi combinations. People prefer mustard oil mainly because of its health benefits and pungent taste. It enhances the flavours by incorporating its own tangy and spicy taste into the food cooked in it. Kachi Ghani mustard oil has a high smoke point of 250°C, making it the best option for multipurpose cooking. So, even if you want to make some delicious evening snacks like pakoras and chips, you can use them.

Refined Palm Oil

When cooking oil is produced through the process of chemical refinement, it loses its taste and aroma, thereby developing a neutral taste. Moreover, it also forms a high smoke point. Refined palm oil has a smoke point of 230°C, which many people prefer because of its neutral taste. This feature helps the food retain its original taste without overpowering its aroma. However, the extreme refinement eliminates all the purities and nutrients from it, which is why it is not a healthy substitute.

Coconut Oil

Coconut oil comes in both processed and unprocessed forms. The refined coconut oil has a smoke point of 230°C, while the extra virgin unrefined coconut oil has a shallow smoke point of 170°C. It is commonly used in many South Indian dishes and seafood like fish, preferably for its very overpowering coconutty taste. However, not many people like that taste. Coconut oil is also rich in saturated fats, so it is not suggested for use in deep-fried foods.

Extra Virgin Olive Oil

People who prefer eating healthy meals often choose olive oil as it is one of the popular oils used in cooking healthy meals. It has a smoke point of 190°C, so it is not used in deep frying. However, it works well for salad dressings, sauteeing veggies, pasta, making dips etc. It has a flavour that can overpower the natural taste of your dishes. Each oil has a specific taste profile based on its vegetable source and production process. So, if you are looking for a multipurpose cooking oil with good taste and significant health benefits, then you can go for Kachi Ghani mustard oil.