Edible, Non- Edible oils & Derivatives

Castor oil is a thick, golden liquid obtained from the seeds of the castor plant (also called castor beans) that has no scent or odour. Note that the castor seeds are only nominally called beans and are not in fact, true beans. The intensity of the colour of the castor oil depends on its level of refinement, with the colourless version of the oil being the most refined and vice versa. The castor beans are made up of about 50% in oil and are mostly harvested in China and India. Although averagely priced, castor oil is difficult and dangerous to harvest because of certain toxic compounds which are inherent on all castor bean surfaces.

Castor oil contains an extremely high amount of a rare and unusual fatty acid called ricinoleic acid. Ricinoleic acid is an unsaturated fatty acid which is only found in castor oil and in a group of fungi called ergot. This fatty acid is highly beneficial to health and its effects on humans will be discussed later on. The numerous benefits have made it one of the most popular oils in the market, next to the olive oil and coconut oil.

Castor oil was already used thousands of years ago by Egyptians to help fight off skin infections and for healthy hair. It was also used by primitive people to preserve food due to its strong antimicrobial properties. In India, it was a popular folk medicine that was used as a laxative and to help improve memory. It still plays an important role in Indian traditional medicine (Ayurvedic medicine) to this date.