castor oil
Also known as: arandi ka tel, ricinus oil
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Also known as: arandi ka tel, ricinus oil
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
No, castor oil should never be used for frying or general cooking. It is a potent laxative and will cause severe digestive distress if consumed in culinary quantities.
In many cultures, a tiny amount is used to coat dried grains and pulses (like Toor Dal) to prevent spoilage, deter weevils, and give the grains a shiny appearance.
When stored correctly in a cool, dark place, castor oil typically has a shelf life of 6 to 12 months.
It is safe for ingestion only in very small, medicinal doses as a laxative. It is not intended for use as a food source or cooking medium.
No. While the castor bean contains ricin, the toxin is water-soluble and is not present in the extracted oil. Cold-pressed and refined oils are safe from ricin.
For coating grains, other food-grade oils like sesame oil or even food-grade mineral oil can be used, though they may not offer the same preservative duration.
Rancid castor oil will have a strong, unpleasant, or sour odor and may become significantly darker or thicker than its original state.
Yes, castor oil is 100% plant-based, derived from the seeds of the Ricinus communis plant.
castor oil is a versatile ingredient found in cuisines around the world. With 884 calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
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