The Most Ancient Woody Edible Vegetable Oil

The camellia, it is called "Tsubaki" in Japanese, and is known as the flower that announces the spring. The growth history of camellia can be tracked back to 3,000 years ago.

Camellia oil is obtained from the seeds of Camellia, Kamellia Oleifela Able, as the most ancient woody edible vegetable oil in the world. Tea seed oil was first used since ancient times by the Japanese, who numbered it among the most effective beauty treatments, called "Tsubaki Yu". 

Because of camellia's unique growth requirement, the production can only been found in very certain environment - camellia trees always live in high attitude mountain region with completely no pollution and the growth goes through autumn, winter, spring, summer and then autumn, five season from blossom to the fully growth of seed.

From Tang Dynasty, camellia oil has been spread to some parts of China. With its high smoke point (252°C, 485°F), tea seed oil became the main cooking oil in some of the southern provinces of China, such as Hunan—roughly one-seventh of the country's population. 

Nowadays, it is commonly used in salad dressings, dips, marinades and sauces. It can be purchased for prices comparable to other cooking oils. Because of its neutral flavor and absence of a strong smell, tea seed oil does not alter or mask the taste of the foods cooked in it. 

HIGH LINOLEIC ACID, LINOLEIC ACID RATIO: 

Linolenic acid: linoleic acid ratio of Camellia fruit is 1:4, which is closer with human breast milk than all other edible oil is.  

HIGH TEMPERATURE RESISTANCE – THERMOSTABLITY: 

Common edible oil will produce peroxide with high temperature fried foods, which is extremely harmful to the human body. The camellia oil contains antioxidants (vitamin E), which can be continuous frying for 20 hours in a high temperature of 220 degrees without degradation or produce trans fatty acid. It is the ideal cooking oil for a healthier fry, deep-fry diet.

HIGH UNSATURATED FATTY ACIDS CONTENT: 

Unsaturated fatty acids of Camellia oil is over 80%, which contributed by the long growth period. The percentage is higher than any other edible oil.

HIGH SMOKE POINT: 

Smoke point of Camellia oil is above 485°F, which is higher than Olive oil’s 325°F smoke point and all edible oil. The cooking process during every kind of cooking methods makes nearly none-smoke so that the foods are kept in fresh and rich of their original nutrients and the cooking process is safer.

Low Temperature Edible – Directly Use:

Common edible oil (Vegetable Oil, Canola Oil, etc.) cannot be directly used for salad without heating. Camellia oil, without the need for heating, can be directly used on meat or vegetable salad. Meanwhile it also can be used as salad dressing for a brighter color, a smoother, fresher, non-greasy taste.

• Helps prevent atherosclerosis;
• Helps prevent cardiovascular disease, obesity and cancer;
• Helps prevent the body fat accumulation, which has the certain effect of reducing weight;
•  Helps women in pregnancy period promote milk production, and it benefits to the development of the fetus;

• Helps reduce the consistency of serum cholesterol and plasma protein in human body; 
• Improves skin and hair quality, also reduces hair loss;
• Helps prevent constipation;
• Conducive to the absorption of the nutrients;
• Ideal edible oil for diabetic patients because of its high PLS content;
• Enhances the immunity of the human bod