Cooking oils are the foundation of many recipes and add flavor and nutrients depending on which oil you choose. Grapeseed oil is extracted from the seeds of grapes, a by-product of the winemaking industry. It mainly comes from France, Italy, or Switzerland, with a few sources now in the United States.
Grapeseed oil has a high smoke point -- the point at which the oil begins to smoke, generating toxic fumes and harmful free radicals -- of 420 degrees Fahrenheit, and it can be safely used to cook at high temperatures. Good for stir-frying, sauteing, and baking, grapeseed oil has a clean, light taste that holds flavor quite well. Because of its neutral taste, it is often used as a base in salad dressings.
Grapeseed oil can be used as a substitute for virgin olive oil, which has a similar high smoke point. (Virgin olive oil has a similar high smoke point; peanut oil has a high smoke point; and extra-virgin olive oil has a low smoke point.) Grapeseed oil contains a high amount of omega 6, which help the body burn fat and increase energy, and contains omega 9, omega 3, vitamin E, C, and beta-carotene. It should be stored for up to six months in a cool, dark place or in the refrigerator.
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