TNN 12 October 2009, 11:39am IST
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Are you bored of using olive oil for all your cooking needs? Here are some other options for you to
experiment with.
Avocado oil: Pressed from the fleshy pulp surrounding the avocado pit, this nutty-flavoured oil, like olive oil, is rich in monounsaturated fats. It has a high smoke point, which makes it good for sautéing or stir-frying fish, chicken, or vegetables. It's also delicious in vinaigrette dressings or drizzled over vegetables.
Grapeseed oil: Extracted from the seeds of grapes, and typically imported from France, Italy, or Switzerland, this oil also has a high smoke point, which makes it good for sautéing or stir-frying. It is equally delicious in salad dressings. Some of the imported oils have a rather grape-y flavour, but many are quite bland or even nutty tasting. Try a few to see what you like best.
Nut oils: The good thing about nut oils, such as almond, hazelnut, macadamia, peanut, pecan, pistachio, and walnut oils, is that they provide the same monounsaturated fats that are found in the nuts themselves (but they don't contain the fiber). Since overheating will diminish the flavour of nut oils, avoid sautéing and use them instead in salad dressings or drizzled over cooked pasta or vegetables. Nut oils can go rancid quickly, so store them in the refrigerator to keep them fresh.
Avocado oil: Pressed from the fleshy pulp surrounding the avocado pit, this nutty-flavoured oil, like olive oil, is rich in monounsaturated fats. It has a high smoke point, which makes it good for sautéing or stir-frying fish, chicken, or vegetables. It's also delicious in vinaigrette dressings or drizzled over vegetables.
Grapeseed oil: Extracted from the seeds of grapes, and typically imported from France, Italy, or Switzerland, this oil also has a high smoke point, which makes it good for sautéing or stir-frying. It is equally delicious in salad dressings. Some of the imported oils have a rather grape-y flavour, but many are quite bland or even nutty tasting. Try a few to see what you like best.
Nut oils: The good thing about nut oils, such as almond, hazelnut, macadamia, peanut, pecan, pistachio, and walnut oils, is that they provide the same monounsaturated fats that are found in the nuts themselves (but they don't contain the fiber). Since overheating will diminish the flavour of nut oils, avoid sautéing and use them instead in salad dressings or drizzled over cooked pasta or vegetables. Nut oils can go rancid quickly, so store them in the refrigerator to keep them fresh.
Pumpkin seed oil: Made from roasted pumpkin seeds, this very flavourful, dark green, opaque oil is best used in combination with lighter oils for sautéing or in salad dressings. It can also be used undiluted to add a distinctive flavor to fish or steamed vegetables.
Safflower oil: It contains more polyunsaturated fats than any other oil. It also has a high smoke point, which makes it fine for sautéing or stir-frying. You can mix it with more flavourful oils for heart-healthy salad dressings, too.
Use oils in a 
