Choosing the Right Oil for Your Kitchen: A Simple Guide
Choosing the right oil is one of the simplest ways to cook better. At Natura Harmony, we press every drop with care. Our full range of cold-pressed, unrefined oils is made from 100% pure, GMO-free ingredients. We also filter them naturally, with no additives, no blends and no shortcuts.
Each oil is vegan and made to ISO 22000 food safety standards. Moreover, we press under careful temperature control, so the natural flavour stays intact. In short, this is real oil, made by people, not machines. Be one with nature.
So how should you use it? Here is a simple guide to choosing the right oil for any dish.
Why our oils need a gentle touch
Our oils are not refined or chemically treated. As a result, they keep their full flavour. However, it also means they have a lower smoke point than heavily processed supermarket oils. In short, they do not like a fierce heat.
So the trick is to use them in ways that suit their nature. That is, cold, or added at the end. For more on this, see our guide to cooking with cold-pressed oils.
Choosing the right oil for the job
In practice, it comes down to matching the oil to the task. For example, here is how we group ours.
Light and neutral, for everyday use
Some jobs simply need a clean, mild oil that lets the other flavours lead. For instance, for dressings, dips and marinades, reach for grape seed, sunflower from dried seeds or corn oil. They are easy, dependable all-rounders.
Bold finishing oils, added at the end
These oils have real character. In fact, a drizzle at the end does far more than a whole bottle stirred in early. So try walnut, pumpkin seed, hazelnut, black cumin or sea buckthorn. Then add them once the dish is on the plate.
For cold dishes only
A few oils are too delicate for any heat at all. Therefore, keep flaxseed, hemp, camelina and chia for cold dishes. For instance, they are lovely in dressings, smoothies, yoghurt and grain bowls.
For gentle warmth
Still, one or two oils can take a little heat. Coconut oil, for example, is the best of ours for baking and gentle frying. Sesame oil can take a gentle warming too. Even so, keep the heat low.
One clear rule on heat
Above all, we do not recommend our oils for deep-frying or high-heat cooking. They are not built to replace a frying oil. In other words, their strength lies in purity, not fire. So for a hot pan, use a refined oil. Then finish the plate with a drizzle of ours.
A few quick ideas
- First, whisk walnut or hazelnut oil into a honey and mustard dressing for an autumn salad.
- Next, drizzle pumpkin seed oil over squash soup, just before serving.
- Also, stir flaxseed or hemp oil through porridge or a smoothie.
- For a tangy lift, add a drop or two of sea buckthorn oil to a dressing.
- Finally, use coconut oil in place of butter in a vegan bake.
In summary
In the end, choosing the right oil comes down to the job in hand. So pick a clean oil for dressings, a bold one to finish, and keep the delicate ones cold. Then let real taste do the rest.
You can find the whole range in our shop. Use them with intention. Use them with respect. Be one with nature.