Coconut oil, the assets of seduction

Subtly fragrant, with a creamy texture, opaline whiteness and a wide range of uses – cooking, frying, seasoning – coconut oil has been consumed for centuries in Asia and the Pacific, and is sure to win you over.
Now’s the time to opt for a top-quality organic product: Abel PAILLARD Organic Virgin Coconut Oil.
Coconut oil is composed mainly of Lauric acid, a saturated fatty acid.
Coconut oil also offers many advantages in cooking.
According to scientists, the saturated fatty acids present in coconut oil are heat and high-temperature stable.
It is highly resistant to cooking (although, as a precaution, virgin oil should not be cooked above 180°C), making it ideal for stir-fries, woks, bakes and simmered dishes.
As it congeals at room temperature, it can replace butter in pastries and vegan cooking.
It adds a pleasant aroma to your dishes, and its creaminess and mild flavor go perfectly with pork, chicken and fish (salmon, cod, etc.).
Don’t hesitate to use it in small doses for searing in a hot pan, or to brush on poultry and fish before baking (sea bream, tuna, etc.). As with all oils, we recommend varying their use on a daily basis as part of a balanced diet.
Coconut oil is low in omega 3, so consider using oils rich in omega 3 (rapeseed, walnut, linseed…) or omega 9 (olive).