- Rydzowy oil, a forgotten treasure of Polish cuisine, is healthier than olive oil thanks to the ideal proportion of omega-3 and omega-6 acids.
- Rich in vitamin E, supports immunity and lowers cholesterol, and its unique taste enriches the food cold.
- Find out why “better rydz than nothing” applies to this oil and how to use it in the kitchen!
Oil is one of the healthiest fats. It contains a high level of omega-3 and omega-6 acids, in optimal proportion. In addition, it is rich in vitamin E, a natural antioxidant that protects the body against the harmful effects of free radicals. He reigned on our tables several dozen years ago. He was part of the culinary Polish tradition. We forgot about it along with the development of large oil plants, which flooded the market with refined rapeseed and sunflower oil. Fortunately, cold -pressed oil from seedling slowly returns to favor.
“Better Rydz than nothing”
The seedling flax is also called Lennica, Lnnik, Judra or Rydz. This last term appeared due to the brown -frost color of its seeds, which also has a popular fungus – Rydz. Hence the saying “Better Rydz than nothing.” Even before the Second World War, linen oil was the only one used during Lent – the housewives adorned potatoes and cereal. At that time, the fat of animal origin was too expensive, so Rydzowa was often one available. In addition, during posts, you could not eat any animal products. Hence, better such fat than none.
Rydzowy oil lowers cholesterol and strengthens immunity
As we wrote above, this is unique due to the very high content of omega-3 fatty acids. It also has the most favorable proportion of omega-3 to Omega-6 among vegetable oils. It contains vitamins A, E and B and micro- and macroelements and lecithin. Lowers LDL cholesterol (so -called bad cholesterol) and triglycerides, reducing the risk of atherosclerosis and heart disease. However, omega-3 acids are necessary for the proper functioning of the brain and nervous system, improve memory and concentration. Vitamin E strengthens the immune system, protecting the body against infections. In addition, rye oil moisturizes and nourishes the skin, soothes irritations and inflammation.
Rydzowy oil in the kitchen. What to use for?
Rydzowy oil has a characteristic slightly spicy and nutty taste. Making it a lot of culinary applications. It was once used to adorior potatoes and groats because they were definitely improving their aroma. The addition of bread and cakes will enrich their taste and prolong freshness. In old recipes we will find recommendations to season the cabbage with rydzowy oil, add it to the sour soup and dip in it bread with onions. It is worth trying such a mixture of onion and oil on a slice of good sourdough bread. Linen oil is also great as an addition to salads and salads, as well as for cottage cheese, with radish and chives. It can also be combined with cottage cheese and honey. If you like herring, try to immerse them in this oil, add anise star, a few cloves and black pepper. Remember, however, that it is oil that is not suitable for frying. The healthiest is cold. Due to the high content of vitamin E, it is more resistant to oxidation than other vegetable oils.
Where to buy rydzowy oil?
When deciding to buy rydzowy oil, it is worth paying attention to its quality. The best is cold pressed oil, unrefined and not filtered. It should have a natural color, taste and smell. Look for products from local producers who care about traditional cultivation and pressing methods. It is best to buy it in health food stores or directly in the oilhouse.
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