Palm Kernel Oil (Solid), from

Organically sourced.

Derived from the Palm seed of the Oil Palm Elaeis guineensis, this is a solid white/yellowish colour and has a milder flavour than Coconut Oil. In Central and South America and in West Africa, it is used for cooking. It is good to use at high temperatures and can replace butter in baked products. It should not be confused with the other two edible oils derived from palm fruits: coconut oil, extracted from the kernel of the coconut, and palm oil, extracted from the pulp of the oil palm fruit - they are three of the few highly saturated vegetable fats; these oils give the name to the 16-carbon saturated fatty acid palmitic acid that they contain. Palm kernel oil, which is semi-solid at room temperature, is more saturated than palm oil and comparable to coconut oil. It is commonly used in commercial cooking because it remains stable at high cooking temperatures and can be stored longer than other vegetable oils.