Edible oil pressed from the fruit of the oil palm and refined for cooking.
Palm oil is derived from the fruit of the oil palm (Elaeis guineensis). After extraction, the crude palm oil is refined to remove carotenoids and impurities, producing a neutral‑colored oil used in cooking and processed foods. Palm oil is semi‑solid at room temperature and valued for its stability.
Pungent oil pressed from mustard seeds; widely used in Indian cooking and massages.
Waste vegetable oil collected after frying; can be recycled into biodiesel.
Distillate by‑product from palm oil refining composed mostly of free fatty acids.
Liquid coconut oil composed primarily of medium‑chain triglycerides.
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