It's different. The technology is different: cold pressed linseed oil and hot pressed linseed oil (hemp seed oil). Different tastes: Hot-pressed linseed oil is made by baking, frying and squeezing clean raw materials. It is rich in flaxseed fragrance, slightly bitter and brownish red. Cold pressed linseed oil is obtained by directly squeezing clean and impurity-removed linseed at a temperature below 60℃. Golden color, slightly bitter taste, strong fishy smell after heating.

It's different. The difference is as follows: the process is different: cold pressed linseed oil and hot pressed linseed oil (hemp seed oil).

Different tastes: Hot-pressed linseed oil is made by baking, frying and squeezing clean raw materials. It is rich in flaxseed fragrance, slightly bitter and brownish red. Cold pressed linseed oil is obtained by directly squeezing clean and impurity-removed linseed at a temperature below 60℃. Golden color, slightly bitter taste, strong fishy smell after heating.

Suitable cooking methods are different: when eating linseed oil, high temperature must be avoided in order to maintain the efficacy of α linolenic acid. It is best not to exceed 80℃ when frying, or to pour it out directly as bright oil to eat. Flaxseed has a low oil smoke point, and it is very easy to smoke when heated, which is suitable for cold dishes. Can also be mixed with other vegetable oils for cooking, but pay attention to control the oil temperature when cooking, not too high.