Camelina seeds are lightly roasted, then cleaned and cold-pressed. The oil is then filtered and bottled. Cold-pressing is a mechanical method, without chemical solvents, which helps preserve the naturally occurring nutrients in the oil.

Roasting gives it a toasted, slightly nutty flavor, similar to that of toasted sesame oil.

It is delicious in stir-fries, marinades, dressings, salads, and Asian dishes. It can be used for cooking or added as a finishing touch.

Yes! Its roasted and slightly nutty flavor makes it an excellent local alternative to toasted sesame oil.

Yes. Its smoke point is 475°F (246°C), which allows it to be used for high-temperature cooking.

No. Thanks to its natural antioxidants, particularly tocopherols, the oil retains its fatty acids and several of its properties when heated.

It contains 35% omega-3. A single teaspoon meets the daily omega-3 requirement. It also contains twice as much omega-3 as omega-6, as well as vitamin E, phytosterols, and nervonic acid.

It can be stored for up to two years at room temperature, away from direct sunlight. Refrigeration is not necessary.

It is gluten-free. As camelina belongs to the same botanical family as mustard, it may contain traces of mustard.

The plastic is a multilayer EVOH (ethylene-vinyl alcohol copolymer) with nylon inside.