This palm oil is not from huge farms in South East Asia or Africa but from organic plantations and farms in Columbia. These farms use the intercropping method. The oil is made from the fully ripened flesh of the oil palm. This preserves the valuable ingredients and flavour. Red palm oil is heat stable and is ideal for African and Asian cuisine.

Red palm oil is obtained by cooking the pulp of the palm fruit (Elaeis guineensis). In contrast to the white palm kernel oil, it has a natural ruby red colour, which is caused by the unusually high content of carotenoids. In order to maintain its valuable components, virgin red palm oil is not bleached, deodorized, or extracted with solvents or refined.

Due to its fatty acid composition, red palm oil is both heat and oxidation stable and can be used for baking and frying. It can also be used for skin care.

Do not overheat. The oil is suitable for frying, flavouring and adding a touch of colour to pasta and rice dishes, soups and sauces. Also, it can be mixed with virgin coconut oil for warm, tasty dishes.