From the Slow Food foundation:
More hereArgan oil is a deep golden yellow in color and the flavor is unmistakable and intense, with notes of hazelnut and toast. A few drops can be added to a freshly cooked pot of couscous or to a fish or meat tajine or crudités. It can also be consumed alone on a simple piece of bread. Mixed with almonds and honey, argan oil is used for amlou beldi, the traditional creamy spread that is offered to visitors together with bread and mint tea as a sign of welcome. In the countryside, a few drops of this oil are used to feed newborns. Argan oil can also act as a skin-moisturizer, pomade or healing ointment.
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