Refined coconut oil is pressed from dried coconut meat (copra) and is almost always refined before human consumption. During the process of refining, much of the original coconut taste is removed, along with some of the micronutrients. Because copra is a cheaper raw material, refined coconut oil is also typically a lot less expensive than virgin coconut oil.

Coconut oil is rich in saturated fatty acids, especially lauric acid (about 50%) and myristic acid (about 20%). These fatty acids are so-called ‘medium-chain triglycerides’ (MCTs) because they are shorter molecules than the saturated fats commonly found in vegetable oils and animal fats (e.g. palmitic and stearic acid). This also explains why coconut oil has a far better health profile than its high content of saturated fats would suggest.

Virgin coconut oil is made from the fresh mature kernel of the coconut (cocos nucifera). Virgin coconut oil has a distinctive coconut oil taste and aroma. The oil is solid at room temperature, with a melting point of around 23-26’C. When solid, the oil has a white colour and when liquid, the oil has a water-like clarity.

Virgin coconut oil is made from the fresh mature kernel of the coconut (cocos nucifera). Virgin coconut oil has a distinctive coconut oil taste and aroma. The oil is solid at room temperature, with a melting point of around 23-26’C. When solid, the oil has a white colour and when liquid, the oil has a water-like clarity.

Credé’s Pumpkinseed oil is pressed from the white seeds of the pumpkin, and the resulting oil is a clear yellow colour with a distinct nutty flavour. It should not be confused with a traditional Austrian pumpkinseed oil which is pressed from the dark green styrian pumpkinseeds. Pumpkinseed oil is rich in polyunsaturated fats and is a highly nutritional oil that is ideal for use in a variety of cold-food dishes. The oil is purported to be beneficial to the promotion of a healthy, functioning digestive tract and prostate gland.