Argan oil of morocco
Argan oil is a plant oil produced from the kernels of the argan tree (Argania spinosa L.) that is endemic to Morocco. In Morocco, argan oil is used to dip bread in at breakfast or to drizzle on couscous or pasta.
Culinary argan oil (argan food oil) is used for dipping bread, on couscous, salads and similar uses. Amlou, a thick brown paste with a consistency similar to peanut butter, is produced by grinding roasted almond and argan oil using stones, mixed with honey and is used locally as a bread dip.
Various claims about the beneficial effects on health due to the consumption of argan oil have been made. Researchers[who?] concluded that daily consumption of argan oil is « highly likely » to be one factor that helps prevent various cancers, cardiovascular diseases, and obesity.
Moroccans traditionally use un-roasted Argan oil to treat skin diseases, and as a cosmetic oil for skin and hair:
« In cosmetics, Argan oil is advocated as moisturizing oil, against acne vulgaris and flaking of the skin, as well as for ‘nourishing’ the hair. This oil has also [sic] medicinal uses against rheumatism and the healing of burns. Externally, Argan oil is used for hair as brilliantine, to fortify and in the treatment of wrinkled or scaly dry skin. »
Argan oil has become increasingly popular for cosmetic use. The number of personal-care products on the US market with Argan oil as an ingredient increased from just two in 2007 to over 100 by 2011. It is sometimes mixed with pomegranate seed oil due to its antioxidizing benefits, with vendors promoting this blend as an all-in-one serum both for skin and hair. Argan oil is also sold without additives as a natural skincare and hair care product.