Nuts

Cold Pressed

Cold-pressed shea nut oil is mechanically expressed from the seed of Vitellaria paradoxa from African savannah parklands at controlled low temperatures to retain aroma and delicate fatty acids. It tastes more of the nut—shea butter for food is mild and fatty; much global shea is cosmetic, but edible grades exist in regional cooking—than heavily refined oil. Best as a finishing oil for salads, drizzles, and gentle brushes rather than hard deep frying. Composition context: shea butter as the main product, a semi-solid fat for West African cooking and global cosmetics. Buy dark bottles, keep cool, and finish within months of opening. Origin note: West and Central African shea belt. Specify edible vs cosmetic shea for kitchen use; not all retail shea is sold as food. Allergen oil: tree-derived fat; food vs cosmetic grades differ. Cloudiness can be normal in unrefined oils; varnish smells are not. Price reflects lower thermal abuse and often lower yield. Do not confuse cold-pressed flavour oil with neutral refined frying fat.