This agricultural refinement transformed a harsh-tasting forage crop into a versatile cooking oil prized for its neutral flavor and high smoke point. It is a cool-season crop typically planted in the spring in temperate climates across North America, Europe, and Australia.
Where Canola Oil Comes From: Crop to Kitchen Process
The Refining Process Crude canola oil extracted from the seeds is often dark and strong-smelling. The Critical Difference from Rapeseed While canola is a type of rapeseed, the two are distinctly different due to genetic modification and selective breeding.
Traditional rapeseed, used primarily for industrial purposes or animal feed, contains high levels of erucic acid, which can be harmful in large quantities, and bitter-tasting glucosinolates. The cleaned seeds are rolled to crack them open, and then subjected to high-pressure pressing or solvent extraction to liberate the oil contained within the seed fragments.
Where Canola Oil Comes From: Crop to Kitchen Process
Flaking Crushing seeds into small flakes to increase surface area. Refining Removing impurities, free fatty acids, and odors through bleaching and deodorization.
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