Argan
Argania spinosa — Sapotaceae
Italiano: Argan
Description
Argan (Argania spinosa) belongs to the Sapotaceae family and is native to Africa. It thrives in Arid woodland, argan forest environments across regions including Africa. Botanically, Argan is endemic thorny tree of southwestern Morocco producing highly valued edible oil from kernels.. The edible parts include Nuts/oil, Leaves browsed by goats. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during August, July, June and September. Nutritionally, Argan stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Argan offers a Rich, nutty, toasted sesame-like oil flavor profile. Collect fallen nuts; dry, crack, roast, press kernels. Common culinary applications include Oil, Amlou paste, Cosmetics. Popular preparations include Dip bread in pure argan oil with honey (amlou). For storage, refrigerate fresh parts. Safety note: Very rare and endemic; UNESCO protected forest. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Dip bread in pure argan oil with honey (amlou)
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Oil, Amlou paste, Cosmetics Storage: Refrigerate fresh parts
Recipes
- Dip bread in pure argan oil with honey (amlou)
