Every now and then we keep coming across a new cooking oil and it becomes more than a statement. Like for instance soyabean oil when it got introduced in India, or let’s say Olive oil or even rice bran oil. And it’s equally confusing to pick up with these trends and to decide whether or not to switch your cooking medium.
Today I got to attend the lovely panel on Canola oil and when you get the right information from the brand people and the chef and the nutrition expert life becomes slightly simpler at least you can than make informed decision and that makes all the difference. So herein summing up my experience today from the panelist while I am yet to open this bottle of Conalo Oil and start cooking and will keep sharing the recipes as we go along.
Let’s look who is behind the Hudson canola oil, if you are from North of India you would have had grown up on pooris made in dalda or raath and this is the company behind it. Further canola oil was bought from Dalmia group in 2018 and now while they have launched it under their brand they are all focused to not spend big and promote it rather educate people on the goodness of this oil and talk about it’s benefits to make the choice easier.
The pack clearly marks few benefits that included the following
1. Help reduce the risk of heart diseases
2. Keeps the food light
3. Helps control the cholesterol
4. Rich in Vitamin A, D,E & K
The oil had got no color or flavor so it’s easier to use it in various cooking procedures and it does not interferes with the taste of the food.
Add it to your Cakes , bakes or any Indian cooking , it’s just perfect.
Deep frying , that’s being taken care of as well as this is just a perfect pick for cooking at high temperature. And this one is lowest in bad fats ( also referred as Unhealthy Fat )
You can check out the Canola Oil Council for more benefits of this wonder product.
I am going to opt for this as Chef Ambika and Nutritionist Nmami has strongly recommended this one.
A neutral taste and balance makes Hudson canola oil the perfect companion for Indian everyday cooking. It’s high smoke point of 242 degrees makes it suitable for all kind of Indian cooking styles using higher temperature. With a unique low absorb and light quality the food cooked in canola oil soaks less oil while cooking.
So whatever your recipe demands – Deep fried , shallow fried , bhuna or Tadka this is one all that serves all