What is the difference between flaxseed oil and caraway oil?

This question has been troubling many people. Want to understand the difference between flaxseed oil and caraway oil first have to understand their raw materials flaxseed and caraway seeds.

In fact, flaxseed is caraway seeds, flaxseed is native to the Persian Gulf, the Black Sea and the Caspian Sea. The Han ambassador Zhang Qian from Dawan introduced its species, so the name caraway. Flaxseed is the scientific name, and caraway seed is the common name for flaxseed in the north. So flaxseed oil is also caraway oil.

But due to different production processes, linseed oil is divided into cold-pressed and hot-pressed. Cold pressed linseed oil is cleaned and decontaminated linseed in less than 60 ℃ environment directly pressed and obtained, the color is golden, smell has a faint aroma of linseed, taste a little bitter, heated with a strong fish flavor.

『Cold pressed』

Hot pressed linseed oil is cleaned raw materials after frying and pressing, containing a strong flavor of linseed and slightly bitter, brownish red. In order to distinguish the difference between cold-pressed and hot-pressed, some businesses will be cold-pressed called linseed oil, hot-pressed called caraway oil. But in fact both cold-pressed and hot-pressed can be called caraway oil or linseed oil.

『Hot-pressed』

Hundreds of experts on a long-neglected nutrients - flaxseed oil in the alpha-linolenic acid efficacy of a full discussion, alpha-linolenic acid is the composition of the body's essential fatty acids can not be synthesized in the body, it must be provided by the diet.

Alpha-linolenic acid in the body to synthesize DHA and EPA, and DHA is the formation of the brain and IQ development of essential substances, vision, brain activity, fat metabolism, fetal growth and immune function have a great impact.

Appropriate cooking methods:

When consuming cold-pressed houma oil, in order to maintain the efficacy of alpha linolenic acid, must avoid high temperature. Chill the pot at a temperature of the best not to exceed 80 ℃, or take a direct drizzle as a way to consume the bright oil;

Linseed oil has a higher nutritional value, but the smoke point is low, very easy to smoke when heated, suitable for cold consumption; but if the linseed oil (a small amount) and other vegetable oils (a lot of) blending, used to stir-frying is also possible, but stir-frying pay attention to control the temperature of the oil, can not be too high (recommended hot pot) Cold oil or oil in the bottom of the pan surging or rippling when hurry to put vegetables); not suitable for frying.