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Castor oil is a thick, pale-yellow oil extracted from the seeds of the castor plant (Ricinus communis). It is well-known for its medicinal, cosmetic, and industrial uses, rather than culinary applications.

Key Features:
Color: Pale yellow (cold-pressed); slightly darker in refined versions

Texture: Thick, viscous, sticky

Taste: Bitter and unpleasant (not suitable for culinary flavoring)

Odor: Mild, earthy

Shelf Life: ~1–2 years (store in a cool, dark place)

Health Benefits of Castor Oil (Non-Cooking Uses):
Natural Laxative

Used in small medicinal doses for relieving constipation.

Promotes Hair Growth

Rich in ricinoleic acid, it boosts blood circulation to the scalp and improves hair thickness and shine.

Skin Moisturizer

A deep natural emollient for dry skin, cracked heels, and chapped lips.

Anti-inflammatory Properties

May reduce joint pain, inflammation, and skin irritation when applied topically.

Wound Healing & Antimicrobial

Used to treat minor cuts and fungal infections.

Can You Use Castor Oil in Cooking?

Generally, NO — castor oil is not recommended for cooking due to the following:

Strong laxative effects even in small doses.

Unpleasant taste and odor.

Better alternatives exist for edible oils (olive, coconut, sunflower, etc.).

That said, food-grade castor oil may be used in very small medicinal doses or in traditional remedies, not as a regular cooking oil.

Do Not Use For:

Frying

Sautéing

Baking

Everyday culinary use