"Expensive" in raw materials:
Camellia oil is extracted from the seeds of camellia oleiferea Abel. It is natural and completely free of pesticides, fertilizers, and pollution, not to mention genetically modified organisms, aflatoxin, etc. Camellia oleifera Abel grow slowly, have a long growth cycle, and can be up to a thousand years old. It takes about 5-7 years from sowing to fruiting, and more than 15 years to the peak fruiting period, and the yield is low, so artificial cultivation is rare. It takes more than 13 months for camellia oil fruits to mature from flowering to fruit maturity, so that flowers and fruits coexist on the same amellia oleiferea Abel, commonly known as "holding a child and being pregnant", which is relatively rare in the plant kingdom. Therefore, camellia oil contains many protozoa that plants cannot form in a short period of time, which is also the fundamental reason why camellia oil is used to cook food, and the taste is so fresh and delicious.
"Expensive" in history:
The camellia oil culture has a long history. The "Classic of Mountains and Seas" before the BC had already recorded it as edible oil. Many ancient books such as "Compendium of Materia Medica", "Supplement to Compendium of Materia Medica", "Suixiju Diet", "Complete Book of Agricultural Administration" have recorded the knowledge of camellia oil, and there are countless folk legends about camellia oil.
"Expensive" in ingredients
Camellia oil is the edible oil with a relatively high content of unsaturated fatty acids found so far, up to more than 90%, rich in camellia glycosides, squalene, camellia saponins, tea polyphenols, Ω-3, vitamin D and vitamin E, among which the ratio of oleic acid to linoleic acid is very reasonable.
"Expensive" in practicality
The smoke point of camellia oil is very high among edible oils, generally above 250℃, and no harmful substances are produced during normal cooking. In addition to being used for daily cooking, camellia oil can also be drunk directly.
