Kusum

Kusum is oil pressed from the kernels of Schleichera trijuga (syn. S. oleosa), the kusum tree of India and Southeast Asia. Rich in arachidic (eicosanoic) acid and oleic acid, its stable, high-melting fatty-acid profile suits frying, vanaspati-type shortenings and confectionery fats; it is also used in traditional medicine and soap-making. Like all edible oils, it must be properly extracted, refined (degumming, neutralising, bleaching, deodorising) and filtered to remove impurities, free fatty acids and any seed contaminants, ensuring a clean, safe product; quality specifications cover peroxide value, colour, moisture and freedom from adulteration with cheaper oils.