Gold of pleasure oil: If you like the taste of young tender peas, you should definitely try this rediscovered cooking oil. It will enhance any salad, not to mention the health aspects.
It should not be confused with linseed oil, which is obtained from the flax plant. In contrast to this multiple-use crop (oil seeds and fibres which are processed into linen), the camelina plant can only be used for oil production. This was also the reason why it almost completely disappeared from the agricultural area – valuable arable land was to be cultivated for breeds with multiple uses. As is so often the case, a valuable raw material for food was lost.
Gold of pleasure oil rich in omega3 fatty acids
Camelina is a very old cultivated plant, which was already native to Central Europe over 4000 years ago. This is proven by findings from the time of the Celts, where it was the most commonly used cooking oil due to its taste and ingredients. Long before other crops (e.g. sunflowers, potatoes, rapeseed) played a role in our diet, our ancestors knew how to appreciate oil.
The composition of fatty acids is extremely surprising: gold of pleasure oil combines many positive properties of other edible oils. The high content of alpha-linolenic acid with up to 48%, the second highest value in a vegetable oil at all, is to be emphasized! Research has shown that high levels of omega-3 fatty acids inhibit the growth of cancer cells.
The Bliesgau is one of the few regions in Germany where large areas of gold-of-pleasure are cultivated. The documented use of gold-of-pleasure here dates back to the 18th century.
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