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Smoke Point: 338°F
When oil begins to smoke it starts to break down, the process is called thermal oxidation. The smoke indicates that carcinogens are being released into the air and free radicals are forming in the oil. Oil that begins to smoke should ideally be discarded and replaced with fresh oil for optimal health and taste. Beware of highly processed supermarket oils. They are made with a long shelf life in mind, rather than considerations of dietary health. Know your fats!
These culinary oils are unrefined and unfiltered. Given their delicate nature, they have a very low smoke point and should be used with little or no heat to truly appreciate their sublime flavor. They are best used during the last few minutes of cooking or as a final accent drizzled over a favorite dish. Use Sacha Inchi Oil to cook at low temperatures (<338° F) for less than 15 minutes. Explore our recipes for inspiration. Store in a cool, dry place. CAUTIONS: These unrefined oils are perishable. For optimum freshness keep them stored in the refrigerator.
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