Palm oil as in palm olein? And because refined palm oil carries a neutral flavour, it never competes with the dish. In sauces and gravies, refined palm oil provides a neutral, glossy base that carries spices evenly and keeps flavours rounded rather than sharp. If refined palm oil is the quiet workhorse of festive kitchens, red palm oil is its storyteller. With a smoke point comparable to refined palm oil, it remains stable for sautéing and light frying, while its colour transforms dishes visually.

Source: The Star February 18, 2026 23:32 UTC