Cooking oil

When cooking most of our Mediterranean-style meals, we always use extra-virgin olive oil, for its health benefits and its great flavour. However, when cooking other cuisines such as Indian or Asian, the distinctive taste of olive oil is inappropriate, and so we generally use grapeseed oil, a similarly healthy oil with a subtle flavour, which also has the benefit of a high heat threshold. When preparing curries, it is often necessary to "pop" mustard or cumin seeds, and a very hot oil is essential.

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