Grapeseed Oil

A byproduct of the wine industry, it is the silent ally of culinary laboratories. Composed almost entirely of polyunsaturated fatty acids, it boasts a high smoke point (216°C) and a totally flat taste profile. Chefs love it for a specific reason: it interferes with nothing. It is the ideal oil for searing a Wagyu beef fillet without masking its subtle fat, or for extracting pure chlorophyll from dill or parsley at high speed in a Thermomix (green oil), as it absorbs color without contributing its own aromatic signature.