I’m Bader and welcome to our Argan oil „tidbit“ posts series.
We know your time is precious, so we took a look at the dozens of emails with questions we receive from our readers and clients and challenged ourselves to do these quick-shot series.
Each short post will provide one specific answer about Argan oil, do it in just few lines and you can read it in less than a minute.
Over the course of this series, you’ll also discover a wide range of quick tips to ensure you’re getting the most out of your Argan oil journey and how to use your Argan oil to quickly and easily reach the desired results with long lasting positive effects.
And of course, if you have any questions, feel free to shoot those in the comments section bellow. We’ll be happy to help you further.
So if you have a minute let’s get started:
Our very first step in this series is about the main difference between the cosmetic and the culinary grade of Argan oil.
A lot of folks, even in some areas here in Morocco still think there’s only one version of Argan oil: the culinary one.
The illustration above shows two modes of processing the Argan kernels. To yield culinary Argan oil (traditional Argan oil), the kernels are roasted on open fire then ground using a stone-mill.
To gain the cosmetic Argan oil however, the kernels are pressed in their natural state usually by machine. This is the version known today as “cold-pressed” Argan oil.
And that’s the Argan oil quick-shot for today. I’ll see you next time for another short post, until then we look forward to seeing you in the comments section.
Thanks for reading 🙂