Coconut oil has a longer shelf life and higher stability when heated compared to the other plant based oils – olive oil, rapeseed oil, walnut oil, sesame seed oil and flaxseed oil. And wait for it…you can now have it even if you don’t particularly like the coconutty aroma! We filter it without additives, so that it is well preserved, clean and it has all the nutritional qualities that nonpurified coconut oil has.
It is a source of valuable fatty acids. Coconut oil is also very easily digested and it helps absorb the fat-soluble vitamins contained in our food.
Why do you offer coconut oil and use it in your products since it contains more than 90% saturated fatty acids?
Our coconut oil is cold-pressed. The cold pressing is the gentler way of production, which preserves the beneficial properties. The oil is extracted directly from the coconut copra by pressing. This way of production makes up only 10% of the coconut oil in the world. The specific coconut aroma is removed mechanically by centrifugation with active charcoal and water rather than chemically. Saturated fatty acids serve a significant function in the human body. Excluding them from our diet as well as overusing them is against recommendations. They are linked with the synthesis of the fat-soluble vitamins A, D, E, and K. Some scientists and health organizations recommend limited use of coconut oil. Others believe that its consumption has a beneficial effect on cardiovascular activity. Scientific studies supporting both sides and dietary trends have always existed. Continual analysis of the history of specific food consumption is what matters the most to us. We are convinced coconut oil is an excellent alternative to the refined sunflower oil for high-temperature cooking.
Which harmonica oils are suitable for cooking, and what does smoke point mean?
Fats make up for a significant part of a wholesome diet. Besides fueling us with energy, they guarantee fat-soluble vitamin absorption and proper functioning of our body and organs, i.e., heart, brain. It is crucial to choose carefully which type of fat to use in a dish and how to process it. When we heat them, we need to know which the suitable temperature for each fat is.
The smoke point simply said, is the moment when the fat starts smoking. From then on, its consumption isn’t healthy anymore.
Our advice is to use fats with a high smoke point for cooking ingredients, while fats with a low smoke point are suitable for salads or already-cooked meals. Once the smoke point is reached, fats change their structure, forming toxic compounds.
1. Flaxseed Oil harmonica, cold-pressed (smoke point 107°C). Suitable for salads or already-cooked meals.
2. Cold Pressed Sunflower Oil harmonica (107°C). Suitable for salads or already-cooked meals.
3. Coconut Oil harmonica (177°C). Suitable for cooking and sautéing. We believe it won’t be tasty for a salad dressing.
4. Cow Butter harmonica (180°C). Suitable for light frying and baking.
5. Ghee harmonica – purified cow butter by harmonica (220°C). Suitable for high-temperature cooking, including frying.
6. Sunflower Oil for Cooking harmonica (227°C). Suitable for high-temperature cooking, including frying.
What's in it
100% organic coconut oil.
How it's made
We make it from 100% organic coconuts.
In 100 g
|895 kcal / 3746 kJ|
- of which saturated
- Glass jar 240 ml