In spite of health benefits and unique flavour, not many kitchens in India are willing to try coconut oil as cooking oil
Coconut
is one of the most loved and essential components of the Indian
cuisine. In spite of its popularity and each of its components being of
immense use for a variety of purposes, the use of coconut oil in food
remains confined only to certain parts of South India and Bengal.
The benefits of coconut oil however are several and nutritionists often recommend it as a healthier
alternative to the oils consumed on a more regular basis. According to
food expert and professional artist Barun Mukherjee, “The flavour of
coconut oil is unique and can often be a great addition to certain
non-vegetarian dishes. It is however important to keep in mind that the
amount of time a dish is cooked in coconut oil determines the flavour of
the dish. If the food is overcooked or the oil is overheated, it could
often lead to a pungent taste that makes it almost inedible. The
delicate flavours therefore have to be handled quite delicately. I am
also seeing that the uptake of coconut oil as a cooking oil is gradually
increasing among Indian consumers in western India. This could however
be the result of the influx of the people from the intermingling between
the cultures.”
In
spite of its benefits and growing popularity, there remains a strong
bias against the oil as a cooking ingredient as several people find the
taste of the food or the snack cooked in coconut oil almost inedible.
The reason can be attributed to the extensive use of the oil as hair
oil.
According
to Dr V H Potty, food technologist and chairman of Diversified Food
Technologies (India), Mysore, “While those consuming this oil for ages
traditionally are convinced about its virtues, more and more people are
switching to coconut oil, especially after technologies emerged to
manufacture odourless oil. The typical flavour of coconut oil is well
liked by those who swear by it but new customers find it difficult to
stomach it easily. It cannot be ruled out that one day coconut oil may
become as precious as olive oil and unless its cultivation is augmented,
serious shortages may develop in supply in the coming years.”
Growing popularity
With
South Indian fried snack shops opening across the country, more and
more consumers across the country are getting a taste of food items
cooked in coconut oil. Though there are people who dislike it, many are
finding the flavour unique and worth a try in other food products.
Another
factor that has restricted the use of coconut oil in foods is the lack
of availability. Not many stores sell the edible version of the oil and
the only source of procuring the same seems to be through the
unorganised market, where there are questions regarding its authenticity
and safety.
An
increase in the uptake of coconut oil as an edible oil would also
provide an opportunity for the coconut oil manufacturers to diversify
their portfolio and tap the market that is still at a nascent stage.
Tias Chakraborty
