Culinary or cosmetic argan oil? The differences and how to spot the real thing

Argan oil is one of Morocco’s treasures. The argan tree only grows naturally in the south-west of the country, from Essaouira and Chiadma down to the Souss. The argan forest has been a UNESCO biosphere reserve since 1998, and the know-how around argan was added to the intangible cultural heritage of humanity in 2014.

Yet many people confuse culinary argan oil and cosmetic argan oil. Here are the differences, how to choose and how to recognise genuine oil.

How is argan oil made?

1. Gathering the fruit: the fruit is collected after it falls and dries.
2. Peeling: the outer skin is removed to reveal the nut.
3. Cracking: the very hard nut is cracked between two stones to free the small kernels.
4. Roasting (culinary only): the kernels are roasted over the fire.
5. Grinding and kneading: the kernels are ground and the paste is kneaded to release the oil.

A single litre takes a large amount of fruit and hours of work, which is why argan oil is expensive. See also traditional argan oil making.

Culinary vs cosmetic

• Culinary: the kernels are roasted before pressing. Golden, slightly darker colour and a strong smell of roasted nuts or peanuts. Eat it with bread, in amlou, over couscous and tagines, and at breakfast with honey.
• Cosmetic: unroasted kernels. Pale colour, light smell. For hair, skin and nails.

The simple rule: strong roasted smell = culinary; very light smell = cosmetic.

How to recognise genuine argan oil

No home test is 100% reliable; only laboratory analysis is precise. But some signs help:

• Smell: genuine culinary oil has a clear roasted smell. No smell, or a strange one: be careful.
• Price: real argan oil cannot be very cheap. A litre at the price of cooking oil is usually blended.
• Source: buy from people you know or who tell you where the oil comes from.
• Cold: in very cold weather it may thicken or show a little sediment. That is normal.

How to store it

• In a cool place away from sun and light.
• Close the bottle well after use: air makes it lose its aroma.
• Do not keep it next to the oven or stove.

Frequently asked questions

Can I cook with argan oil?

Culinary argan oil is mostly used raw: over food after cooking, with bread or in amlou. High heat makes it lose its aroma.

Is culinary oil good for hair?

It can be, but its smell is strong. For hair and skin, cosmetic oil is the better choice.

How long does it keep?

Stored well away from light and heat, it keeps for a long time. Check the date on the bottle.

Chaidmia Hora argan oil

The Chiadma region is close to the argan forests, and the oil is part of everyday life in the countryside. Our argan oil comes in 250 ml, 500 ml and 1 L, with cash on delivery. To taste it in amlou, see what is amlou.

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