Canola was created by Canadian plant scientists in the 1970s. For Canadian farmers, it has become a very significant plant crop. Canola seeds contain roughly 43% oil.  Canola oil is used in the kitchen, restaurants, and food processing factories for cooking and baking. 

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In the prairie provinces and southern Ontario, some 15.3 million acres of canola are harvested each year. It is presently Canada’s third-largest grain export after wheat and barley. After soybean and palm oil, canola is the world’s third most extensively used vegetable oil. Canola is a cruciferous plant, which means it belongs to a wide family of plants. The four golden flower lobes of a crucifer make a visible cross on the plant. Seed pods of about 5 centimeters in length are produced by the yellow bloom. Each plant produces 60 to 100 pods on average. Small, spherical seeds about 1mm in diameter are found in every seed pod. When it’s time to harvest, the plant’s color changes from green to a light yellow. Crushing the tiny seeds yields canola oil. In addition to baking and sautéing, canola oil may also be used in frying and marinating. It is also good for salad dressings.

 1. Dressings for Salads

Canola oil has a light flavor and color, is free-running in the fridge, and combines well with herbs and spices.

 2. Baked goods

When baking with canola oil, the result is a delicate, moist texture. To oil baking pans and to substitute components with higher saturated or trans fats, it can be used in baking.  Baked goods do not have a distinct flavor from canola oil.