Palm oil

Palm oil is a vegetable fat extracted from the fleshy fruit of the oil palm (Elaeis guineensis), cultivated mainly in tropical Africa, Indonesia, and Malaysia. In its refined form, it has a pale yellow to white color and a neutral flavor. Thanks to its high content of saturated fatty acids, it is semi-solid at room temperature, tolerates high heat well, and is therefore a common ingredient in industrial baked goods, margarines, fried foods, and confectionery. In the kitchen, it is used for frying and baking, providing crispy texture and long shelf life.