Thai Wok Oil
Deliciously blended flavors and aromas of Thai basil and lemongrass with expeller-pressed safflower oil, La Tourangelle Thai Wok oil is a quick & easy way to make tasty Thai curries and soups, as well as stir fried meats or vegetables. Thai basil, which has a mild licorice and mint flavor, is commonly used as a condiment in Thai dishes, including red curry and chicken, pork or seafood with basil leaf. Lemongrass is also widely used in Thai soups and curries. Try drizzling this incredibly aromatic Thai Wok oil right before serving South East Asian-style poultry, fish, and seafood dishes anytime at home!
Usage: Deliciously blended flavors of Thai basil and lemongrass with expeller-pressed safflower oil, La Tourangelle Thai Wok Oil is an easy way to make tasty South East Asian style dishes. Thai basil, which has a mild licorice and mint flavor, is commonly used as a condiment in Thai dishes. Lemongrass is also widely used in Thai soups and curries. Drizzle right before serving for great South East Asian taste.
Health Benefits: Safflower oil is rich in monounsaturated fat, which may help protect against heart disease. It also contains a high amount of Vitamin E that help the body eliminate free radicals in the body, lowering the risk of heart disease. It is great for cooking as the nutritional value is not lost even when heated to a medium-high temperature.
We’ve shaken things up on the classic martini recipe by adding a splash of Thai Wok Oil and fresh basil. The garlicky lemongrass notes intertwine with the dry vermouth into a smooth balance of savoury botanicals, finished by a fresh pop of earthiness in the Thai basil.See the Full Recipe »
Extraction Method: Expeller-pressed
Part of the Plant Extract: Seed
Country of Origin: USA
Botanical Name: Carthamus tinctorius
Botanical Family: Cynareae
Heat/Smoke Point: Medium-high
Packaging: Tin can to protect from light which preserves the quality and freshness of the oil. Plastic tamper-evident seal and can are BPA-Free.
Ingredients: Expeller-Pressed safflower oil and natural flavors of Thai basil and lemongrass
Organoleptic Appearance: Viscous liquid
Organoleptic Color: Light Yellow
Organoleptic Aroma: Basil and Lemongrass
Organoleptic Taste: Basil and Lemongrass
Fatty Acid Composition: "C16:0 Palmitic Acid 5-7%
C18:0 Stearic Acid 2-3%
C18:1 Oleic Acid 70-83%
C18:2 Linoleic Acid 10-20%
Unsaponification Numbers: 186-194
La Tourangelle Thai Wok Oil is infused with expeller-pressed safflower oil and natural flavors of Thai basil and lemongrass.
Cool, dark place. Refrigerate for maximum shelf life.
Opened: best used within 6 months.
|Amount Per Serving|
|Serving Size 15mL|
|Calories from fat 130|
|Total Fat 14g||22%|
|Saturated Fat 1g||5%|
|Polyunsaturated Fat 2g|
|Monounsaturated Fat 11g|
|Total Carbohydrates 0g||0%|