Kernels
Roasted for culinary; raw for cosmetic.
Con su intenso color ámbar y notas tostadas, este aceite gourmet es demandado por restaurantes y tiendas delicatessen de todo el mundo.


Food-grade argan oil starts with the same fruit, but kernels are toasted before pressing. The roast develops a hazelnut-like flavor and a deeper amber color. That is the oil used in amlou, on couscous, and as a finishing drizzle — not a facial serum.
Do not assume a bottle labeled “argan oil” is culinary. If the aroma is mild and the color pale, it is likely cosmetic. If it smells toasted and looks darker, it is the cooking grade.
Culinary argan oil is a finishing oil. Heat it gently or use it cold — it is too valuable, and too aromatic, to deep-fry with.
Look for food-safe packing, a clear roast statement, and origin in southwestern Morocco. Cooperatives that produce both grades keep lots separate so cosmetic and culinary oil are not mixed.
Wholesale food buyers should ask for food-export documents alongside a COA. Taste a sample: genuine culinary oil is nutty, not rancid, and not masked with flavoring.
Roasted for culinary; raw for cosmetic.
Toasted, nutty, used as a finishing oil.
Deeper gold to amber compared with pale cosmetic oil.
Salads, bread, and Moroccan dishes — not leave-on skincare.
You can, but the roast scent is strong and the oil is not specified for cosmetics. Buy unroasted cosmetic oil for skin and hair.
Cool, dark, and tightly closed. Use within the best-before window; roasted oils oxidize if left open in heat and light.
Yes, as a separate grade from cosmetic oil, with packing and documents suited to food import.

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One small drop per nail, massaged into cuticles. Best used at night for softer, cleaner-looking nails.
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2–4 drops depending on beard length. Massage into beard and skin underneath after washing your face.
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Face: 1–3 drops. Hair leave-in: 1–3 drops. Body: small amount per area. Beard: 2–4 drops. Start small and add only if needed.
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