Slide over, olive oil. A new crew of cooking oils is changing things up in the kitchen, offering alluring taste and remarkable nutrition.
Here are four you should know:
1. Macadamia nut oil
Not just for white-chocolate-chip cookies, light and buttery macadamia oil features a high smoke point suitable for savory and sweet dishes. Full of healthy monounsaturated fats, it’s a good choice for recipes that call for melted butter or mild vegetable oil, such as muffins or yeast breads, or to pan-fry meats or tofu.
2. Red palm oil
Lauded for ample heart-healthy antioxidants such as beta-carotene and tocotrienols, red palm oil works well for baking or frying. Be sure to look for palm oil products certified by the Roundtable on Sustainable Palm Oil, an organization that supports growers who use minimal pesticides and don’t clear-cut rain forests.
3. Tigernut oil
Starchy, pea-size tigernuts are actually small tubers, making this nutty and golden oil an excellent allergen-free option. Though cultivated for thousands of years, tigernuts are enjoying renewed interest thanks to sky-high vitamin and mineral levels. Use the oil to sauté bell peppers, onions, and mushrooms; it withstands high-heat cooking.
4. Coconut oil
Made from pressed and dried coconut meat, this popular oil’s high smoke point, heart-healthy medium-chain fatty acids, and slight sweetness make it an ideal butter replacement for sautés, in baked goods, and over popcorn. Some brands now infuse it with flavors like chipotle and cinnamon.