Cook With

Canola oil excels at just about everything you want it to do.

The flavor of the oil is so clean and mild, it easily crosses borders and regions. You can prepare cuisine from anywhere in the world with this oil, be it Indian, Thai, Chinese, Tunisian, Mexican or Brazilian foods. This is because it does not have a strong ethnic identity. If you should have only one oil in your kitchen, make it Canola.


Canola oil is light yellow in color and has neutral taste, thus retaining the flavor of the food cooked. It is used in baking, saute & stir fry , salads, grilling, salad dressing, sauces, marinades. It is also used for deep frying since it has a high smoking point. It leaves no after taste in baked recipes and can be used to coat your pans for non stick baking. It suitably replaces solid food fats (butter).

The world over chefs use Canola oil in cooking. The food is not only tastier but healthier. A richer aroma while cooking, and a clear taste of the spices and herbs used, is achieved. It goes well with the main course cooking, desserts, soups, salads and appetizers'. Canola oil can replace butter and margarine in many baking recipes and sautéed dishes, and thus reduce a meal's fat content by up to 25 percent thus making it an excellent option for those on a low-saturated fat diet.


Canola oil’s remains free-flowing in the refrigerator, so vinaigrettes, marinades and salad dressings can be poured right out of the fridge. It’s remains in the background and allows the dish to become a star. It’s ideal for showcasing fresh produce, herbs and spices and can be used as a base for flavored oils.

Canola is an extremely stable oil that doesn’t break down at high temperatures, so it’s ideal for sautéing, stir-frying, deep-frying and other high-heat applications. Its smoke point — the temperature at which it begins to smoke and degrade — is ighest of all cooking oils at 468 °F (242 °C). That’s well above ideal deep-frying temperatures (365-375 °F or 185-190 °C).

Baking : Canola oil adds to the delicious nature of baked goods by providing them with a moist, soft texture with no cholesterol and little saturated fat. Replacing solid fats like butter or lard with Canola oil allows for a reduction in both total and saturated fat by up to 25 percent.

The name "Canola" is a contraction of "Canadian" and "ola", which means oil. It is the third largest selling cooking oil in the world with zero cholesterol and is trans fat free.

A Smart Choice

Canola oil has least saturated fat of any culinary oil. 1.5 tablespoons a day may keep the cardiologist away ...

High in omega-3 - Helps protect against heart attacks / strokes. Source of omega-6 fat - for healthy skin, human growth and development.

Canola oil has generated a lot of research interest into its potential health benefits because of its low level of saturated fat, high monounsaturated fat and good balance of omega 3 and 6 fats.


Canola oil has received two awards: "Product Acceptance Award" American College of Nutrition and "Health Product of the Year Award" American Health Foundation.


Edible Rape seed oil - Canola oil high heat tolerance means you can use canola oil for anything from baking to stir-frying to deep-frying or grilling.


Edible Rape seed oil - Canola oil is ideal for deep frying due to its high smoking point of 242 °C, well above ideal deep frying temperatures of 190 °C.

Caters for every type of low and high heat cooking