CBC Brand Pure White Coconut Oil in the green palm-tree tin, for stir-fries, South Indian curries, macaroons and baking.
The tin is hard to miss: deep green, with dark palm trees at the edges, C.B.C. in bold red capitals and two coconuts in the middle, one split open to show the white flesh. Pure White Coconut Oil runs across the base in white letters. The gallery shows a pan of bright stir-fried vegetables and a cooling rack of golden coconut macaroons. As general background, coconut oil is a white solid below about 25 C and a clear thin liquid above it, and it is widely used for cooking and baking. In a warm UAE kitchen it is typically liquid, while in a cool storeroom it can set white and firm. Commonly, cooks fry curry leaves and mustard seeds in it for Kerala and Sri Lankan curries, toss vegetables in it in a hot wok, and brush it over flatbreads. Bakers melt it for macaroons, granola and banana bread. If the oil has set, stand the tin in warm water for a few minutes before pouring. The tin's nutrition panel gives a serving of one tablespoon, about 14 g, and 48 servings per tin, which helps kitchens plan portions. Wipe the rim after each pour and keep the lid on.
