Rapeseed oil

Despite its limited name recognition in Malaysia, rapeseed oil is one of the oldest known vegetable oils. It’s extracted from the seeds of a plant called rape, which is botanically related to cruciferous veggies like broccoli, Brussels sprouts, and cabbage. The plant grows primarily around the world and is identifiable by its bright yellow flowers. Rapeseed oil comes in two distinct forms. Industrial rapeseed oil, which isn’t edible, is used for purposes like lubricating engines and making lipstick. It contains high amounts of erucic acid1, a substance known to be toxic to humans. Culinary rapeseed oil, on the other hand, is edible, used in home cooking, and included in many processed food formulations. Unlike industrial rapeseed oil, the culinary version is low in erucic acid, with an upper limit of 2% by weight. culinary rapeseed oil goes by the name canola oil—so called for its largest producer here in Malaysia, however, it’s retained its original moniker.