Bangladeshi cooking often starts with hot oil: tempering spices, frying onions until golden, or making crisp pakora for iftar. That is where refined sunflower oil really earns its place.
High smoke point
Refined sunflower oil can be heated well above the temperature needed for frying before it starts to break down, which keeps food crisp and the kitchen free of harsh smoke.
Light, neutral taste
Because the oil has almost no flavour of its own, the taste of your spices and ingredients comes through clearly.
Naturally rich in vitamin E
Sunflower oil is one of the richest natural sources of vitamin E among common cooking oils, and it is low in saturated fat.
Tip: do not reuse frying oil again and again. Strain it once, store it covered and use it within a day or two.
