Oatmeal Farm Network | Oils Varieties

Almond Oil
A sweet, mild oil extracted from almonds; used in baking, desserts, and dressings.

Apricot Kernel Oil
A mild, easily absorbed oil with a slight almond-like taste; used in baking and as a base for dressings.

Argan Oil
A rare oil from Morocco with a distinctive nutty flavor (when roasted); used as a dipping oil and in couscous dishes.

Avocado Oil
A rich, green oil extracted from avocado pulp, known for its high smoke point and mild, slightly buttery flavor.

Butter Oil (Ghee)
Pure butterfat (clarified butter); possesses a distinct nutty flavor and high smoke point, used extensively in Indian and Middle Eastern cooking.

Canola Oil (Rapeseed)
A neutral-flavored oil with a high smoke point; one of the most widely used oils for cooking and baking.

Chili Oil
Oil infused with chili peppers; known for its spicy heat and red color, used as a finishing oil or condiment in Asian cuisine.

Coconut Oil
An oil solid at room temperature with a distinct coconut aroma and flavor; used in tropical cooking and baking.

Corn Oil
An inexpensive, mild-flavored oil with a high smoke point, used for frying and general cooking.

Flaxseed Oil (Linseed)
A strong, nutty, and slightly bitter oil; highly valued for its omega-3 content and used only in cold preparations.

Ginger Oil
A highly aromatic, pungent oil extracted from fresh ginger; used as a concentrated flavoring in small amounts in cooking and beverages.

Grapeseed Oil
A light, neutral-flavored oil extracted from grape seeds; valued for its clean flavor and use in dressings and light cooking.

Hazelnut Oil
A richly flavored oil with a pronounced nutty and earthy taste; used in dressings and baking.

Hemp Seed Oil
A dark green oil with a distinct earthy, nutty flavor; used in cold preparations like dressings.

Mustard Oil
A pungent, strong-flavored oil used widely in Indian and regional Asian cooking.

Palm Oil
A vegetable oil derived from the palm fruit; semi-solid at room temperature and used in cooking and processed foods (often red when unrefined).

Peanut Oil
An oil with a mild, sometimes nutty, flavor and a high smoke point; favored in Asian and high-heat cooking.

Pistachio Oil
A gourmet oil with a rich green color and a strong, distinctive pistachio flavor; used primarily as a finishing oil for desserts and salads.

Poppy Seed Oil
A clear oil with a pleasant, mild flavor; used in salads and as a baking ingredient in certain European traditions.

Pumpkin Seed Oil
A dark green oil with an intense, nutty flavor; used as a finishing oil and in salad dressings.

Rice Bran Oil
An oil extracted from the husk of rice; known for its high smoke point and use in Asian deep-frying.

Safflower Oil
A light, neutral-flavored oil with a very high smoke point, suitable for high-heat applications.

Sea Buckthorn Oil
A vibrant red-orange oil extracted from the seeds or pulp of sea buckthorn berries, known for its strong, tart flavor; used in supplements and specialized sauces.

Sesame Oil
An oil known for its strong, toasted flavor (dark oil) or mild flavor (light oil); indispensable in Asian cuisine.

Sheanut (Shea Nut)
The nut of the shea tree, primarily used to extract butter for cooking, confectionery, and cosmetic purposes (Shea Butter).

Soybean Oil
A widely produced, neutral-flavored oil used heavily in processed foods, cooking, and frying.

Sunflower Oil
A light, mild-flavored oil with a high smoke point, used for frying and salad dressings.

Vegetable Oil
A neutral-flavored oil typically blended from various vegetable seeds (soybean, canola, corn); used for general cooking and frying.

Walnut Oil
A highly flavorful, delicate oil with a pronounced nutty taste; typically used in cold applications like salad dressings.

Oils Ingredient Types