Different Fats used in indian cuisine

Different Fats used in indian cuisine


Ghee is a clarified butter without any solid milk particles or water. It is used primarily in Indian cuisine. Because the preparation of ghee involves heat, it has a distinctive toasted flavor, often described as nutty. Before the advent of commercial vegetable oils, ghee was widely used for deep frying. Unlike other butter-based products, ghee has a high smoking point and can be stored without refrigeration for weeks.
Ghee is a Sanskrit word. And in Ayurveda, cow's milk & Ghee is believed to be the best for human consumption. It is full of nutritive qualities. Ayurveda considers it a Rasayana, a rejuvenating and longevity-promoting food. Ghee is traditionally made by heating butter until it becomes a golden liquid.

The word butter comes from bou-tyron, which seems to mean "cowcheese" in Greek
Butter is one of the most highly concentrated forms of fluid milk. It is made by churning fresh or fermented cream or milk. It is generally used cooking such as condiment, baking, griddling and frying. Butter consists of butterfat, water and milk proteins.

Mustard oil
Mustard oil is of vegetable origin and is obtained from seeds of the black and white mustard plants. In the crude state, black mustard oil has a spicy odor and a strong taste. When refined it is neutral in odor and taste. White mustard oil (yellow color) has a bitingly pungent taste due to the allyl mustard oil it contains. Refined mustard oil is used mainly for cooking as it is slightly more viscous and has a lower saponification value and a higher refractive index compared to other vegetable oils.

Coconut oil
 Coconut oil is used in the country as a cooking fat and also as hair oil, body oil and industrial oil. Coconut oil is made from fully dried copra Refined coconut oil is also manufactured in the country for industrial uses. Refined coconut oil is mainly used in the manufacture of biscuits, chocolates and other confectionery items, ice cream, pharmaceutical products and costly paints. Generally, filtered coconut oil is used for cooking and toiletry purposes. Coconut oil is considered to be healty and The health benefits include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, and bone strength.

Cotton Seed oil
Cottonseed oil is extracted from cottonseed, which carries around 18% oil content. It has a mild, nut like taste, non-oily consistency and generally clear with a light golden color, but the amount of color depends on the amount of refining. It has bland yet delicately appetizing oil free from a too strong cottonseed taste. Cottonseed oil is stable enough to have a high smoke point as a frying medium, yet delicate enough to avoid coating a diner’s mouth when it’s used in salad dressings. it is used for frying in both commercial and home cooking. In shortening and margarine, it is ideal for baked food and cake icings

Sesame seed
Sesame seedoil  is an edible vegetable oil derived from sesame seeds.
Sesame seeds are highly valued for their oil which is exceptionally resistant to rancidity.
Sesame oil, also referred to as benne, or teel oil, is made from the black seeds of Sesame seeds. The oil and seeds are believed by herbalists to have several important properties, including anticancer, antibacterial, and anti-inflammatory effects. Some of these claims have been supported by cell culture and human studies. Sesame may also have some power as an analgesic. In The Green Pharmacy, prominent herbalist James Duke states that sesame contains at least seven pain-relieving compounds and is a rich source of antioxidants and other therapeutic agents. Some authorities believe that sesame also has weak estrogen-like effects.
Sesame oil is high in polyunsaturated fat. When used in moderation, this type of fat can benefit the heart by helping the body to eliminate newly made cholesterol.

Soybean oil
Soybean oil is widely used oil and is commonly called ‘vegetable oil’. Soybean oil is a very healthy food ingredient despite the bad publicity regarding fats and oils in general. Soybean oil is very popular because it is cheap, healthful and has a high smoke point. Soybean oil does not contain much saturated fat. Like all other oils from vegetable origin, soybean oil contains no cholesterol. Saturated fat and cholesterol cause heart diseases and mainly found in products from animal origin such as milk, cheese and meat products. Soybean oil contains natural antioxidants which remain in the oil even after extraction. These antioxidants help to prevent the oxidative rancidity.
Soybean oil is also used by the food industry in a variety of food products including salad dressings, sandwich spreads, margarine, bread, mayonnaise, non-dairy coffee creamers and snack foods. The high smoke point of soybean oil allows it to be used as frying oil.

Sunflower oil
Sunflower oil is the non-volatile oil extracted from sunflower seeds. Sunflower oil is commonly used in food as a frying medium; it also contains lecithin, tocopherols, carotenoids and waxes.
There are several types of sunflower oils produced: high linoleic, high oleic and mid oleic. High linoleic sunflower oil typically has at least 69% linoleic acid. High oleic sunflower oil has at least 82% oleic acid. Variation in fatty acid profile is strongly influenced by both genetics and climate.

Different Fats used in indian cuisine/Different Fats used in indian kitchens/Different Fats used in india/Shakesh Singh, butter, ghee,cotton seed oil,mustard seed oil, sesame seed oil

Type of Oil or Fat  
Cooking, baking, , flavoring
Deep frying, cooking, sautéeing, flavoring,Tempering
Mustard oil
200-220 °C
Deep frying, cooking, sautéeing
cooking, sautéeing, flavoring,Tempering
Cooking, shortening, salad dressings, commercially fried products
Cooking, baking, shortening
Frying, cooking, salad oils,
Cooking, deep frying
Cooking, salad dressings, vegetable oil,  shortening
Cooking, salad dressings,shortening

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