Benefits Of Fresh Palm Oil

Freshness is the difference between palm oil that lifts a dish and palm oil that merely colours it.

Flavour that carries the pot. Freshly milled oil holds the natural compounds that give banga, egusi, ofada stew and native soups their depth. Old oil loses them and tastes flat.

Natural colour without dye. Fresh oil delivers that rich red hue on its own, so nobody has to add anything to make your stew look right.

Naturally rich in carotenoids and vitamin E. Red palm oil is one of the richest natural food sources of these compounds — and they degrade with age and poor storage.

Better value. Because fresh oil is more concentrated in flavour and colour, you simply need less of it per pot.

Longer usable life. Oil that starts fresh and is sealed hygienically stays good far longer than oil that was already old when you bought it.