Argan oil (Argania spinosa)

OriginOne tree, one stretch of land, many women's hands

The Arganeraie is a UNESCO Biosphere Reserve - the tree stops the desert and feeds entire regions.

Argania spinosa The argan tree is a thorny, gnarled tree that grows to a height of eight to ten meters and can live up to two hundred years. Its distribution area is remarkably narrow: the Arganeraie in southwestern Morocco between Essaouira and Agadir, an area of approximately eight hundred thousand hectares. There, it grows on barren soils with one hundred to two hundred millimeters of annual rainfall, and its deep roots hold the soil firmly in place. UNESCO declared the Arganeraie a Biosphere Reserve in 1998 because it acts as a natural barrier against the expansion of the Sahara.

Oil extraction is extremely labor-intensive. The fruits are harvested, the pulp removed, the rock-hard nuts cracked open individually between two stones – a task for which no functioning machine yet exists – and the kernels are then ground and pressed. Approximately thirty kilograms of fruit and many hours of manual labor are needed for one liter of oil. Traditionally, this is women's work, and the women's cooperatives that have emerged since the 1990s have become an important economic factor and a highly regarded example of development cooperation.

And then there are the goats. Goats climb argan trees and eat the fruit – images of this have circulated around the world for years. The story goes that the undigested kernels are collected from the dung and processed. Historically, this was indeed a method, but it plays virtually no role today; modern production uses harvested fruit. And the famous photos are often staged: goats are placed in the trees for tourists. Furthermore, goat browsing is a serious problem for the regeneration of the trees – too many goats prevent young trees from growing back.

To useA good oil with limited but existing data.

Argan oil has no drug monograph; it is a food and a cosmetic raw material. Its distinguishing features are a favorable fatty acid profile and a high content of tocopherols – vitamin E compounds that act as antioxidants and simultaneously protect the oil from rancidity.

For cosmetic applications, there is a limited but existing body of data. A Moroccan randomized study with sixty postmenopausal women investigated the daily use of argan oil—partly as food, partly topically—over sixty days and found an improvement in skin elasticity. Other small studies describe an improvement in the skin barrier and hydration. These are small studies, but they exist, and they are consistent with what one would expect from an oil rich in tocopherols and oleic acid.

For internal use, there are some Moroccan studies on blood lipids in which regular consumption of roasted argan oil lowered LDL cholesterol and raised HDL. Again, these studies are small, regional, and methodologically limited. One can conclude from this that argan oil is a good cooking oil—just as olive oil is a good cooking oil. No special medicinal properties can be inferred from this.

Argan oil has similar properties to other oils: it smooths the hair cuticle, reduces friction, and makes hair softer and shinier. Specific studies on argan oil in hair care are rare; the effect is primarily physical. Our assessment: an excellent, lightweight conditioning oil and a very good cooking oil with a distinctive flavor – not a miracle cure, but worth every penny if you know what you're paying for.

IngredientsTwo oils from the same kernel

The fatty acid profile is similar to that of olive oil: approximately 45 to 50 percent monounsaturated oleic acid and 30 to 35 percent polyunsaturated linoleic acid, along with saturated palmitic and stearic acids. The tocopherol content is noteworthy, at 600 to 900 milligrams per kilogram, significantly higher than that of olive oil – one reason for its relatively good shelf life despite the high proportion of polyunsaturated fatty acids.

Also characteristic are the sterols: Argan oil contains schottenol and spinasterol, two plant sterols that occur in this combination practically only here. They therefore serve as markers of authenticity in analysis – argan oil that has been diluted with cheaper oils can be detected this way. This is only indirectly relevant for the consumer, but it explains why reputable suppliers can provide certificates of analysis.

The crucial difference on the shelf is the roasting process. For cosmetic oil, the kernels are pressed unroasted; it is pale yellow and practically odorless. For culinary oil, they are roasted before pressing, which produces an intense, nutty-hazelnut flavor and a darker color. The two are not interchangeable: the cosmetic oil tastes bland, and the culinary oil has a distinct nutty scent on the skin.

Regarding shelf life: Thanks to its tocopherols, argan oil keeps better than most oils with a comparable fatty acid profile, but it is not stable indefinitely. Stored in a cool, dark place and sealed, an opened bottle will keep for about six months. Rancid argan oil smells harsh and stale – then it should be discarded, whether used on skin or in salads. And the oil is only suitable for limited use in cooking: Traditionally, it is used cold, drizzled over finished dishes.

Enhanced combinationsArgan oil in the bathroom and kitchen

Two products, two areas of application - and a number of questions about the origin that are particularly worthwhile in the case of this oil.

What contradicts itselfIt's best to avoid these combinations.

To which courtKitchen and care

• AmlouRoasted argan oil, ground almonds and honey - the Moroccan breakfast paste.
• CouscousDrizzled cold over the finished dish.
• salad dressingWith lemon and honey - the nutty note works well.
• VegetablesOver roasted root vegetables after baking.
• FishA few drops on fried fish, just before serving.
• facial oilApply two to three drops to damp skin after washing.
• hair endsOne or two drops into the dry ends.
• cuticleMassaged into the nail fold in the evening.
• Body oilAfter showering - absorbs easily and quickly.
• Do not fryThe cooking oil is used cold.

As a home remedyAmlou - the best argument for cooking oil

Ayurveda & TCMWhat the old systems say

Warning noticesWhen you should be careful

This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.

Related to the topicRead on and cook along!

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