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!
Flora’s Sacha Inchi Oil has a pleasant flavour and is delicious when drizzled over salads, soups, and any other warm dish, or as an ingredient for dressings. You can even use Sacha Inchi Oil to cook at low temperatures of less than 338°F for less than 15 minutes if desired. Explore our recipes for inspiration. Store at room temperature.
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