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Mahua seed food oil is a pale yellow, semi-solid vegetable fat extracted from the kernels of the Madhuca longifolia tree. Known for its mild nutty aroma and rich, buttery texture, it is traditionally used as an edible cooking fat, frying oil, and ghee substitute by rural and tribal communities in India.

Physical and Chemical Properties

• Appearance: Pale yellow liquid at warmer temperatures, turning into a semi-solid butter or fat in cooler weather.
• Fatty Acid Profile: High in oleic acid (approx. 42%), linoleic acid (24%), palmitic acid (19%), and stearic acid (15%).
• Yield: Mahua kernels contain roughly 35% to 47% oil.

Culinary and Traditional Uses

• Everyday Cooking:Used for shallow frying, roasting, and seasoning traditional regional recipes.
• Ghee Alternative: Utilized as a direct plant-based substitute for butter or ghee and as an equivalent for cocoa butter in confectionery.
• Health Properties: Contains monounsaturated fatty acids that assist with balanced dietary fats and traditional digestive support.