Different types of cooking oil consumed in Nepal

In Nepal, a variety of cooking oils are commonly used, each with its own unique flavor and health benefits. Here are some of the most popular types:

1. Mustard Oil:

   • Widely used in Nepali cuisine.
   • Has a pungent flavor and is often used in pickling and traditional cooking.
   • Known for its antibacterial properties.

2. Soybean Oil:

   • Commonly used due to its affordability and availability.
   • Neutral flavor makes it versatile for various types of cooking.

3. Sunflower Oil:

   • Light and neutral in flavor.
   • Popular for frying and sautéing.

4. Ghee (Clarified Butter):

   • Traditional cooking fat used in many households.
   • Adds a rich flavor to dishes and is often used in religious rituals.

5. Rice Bran Oil:

   • Gaining popularity due to its health benefits.
   • High in antioxidants and has a high smoke point, making it good for frying.

6. Sesame Oil:

   • Used in small quantities for its strong flavor.
   • Often used in pickles and traditional dishes.

7. Coconut Oil:

   • Used in certain regions, especially in the southern parts of Nepal.
   • Adds a distinct flavor to dishes and is known for its health benefits.

8. Olive Oil:

   • Becoming more popular, especially among health-conscious consumers.
   • Used mainly for salads and light cooking.

These oils are chosen based on regional preferences, availability, and the specific culinary traditions of different parts of Nepal.