The search for best cooking oil in Chhattisgarh, India

Research Note - Pankaj Oudhia
© 2001,2002,2003 Pankaj Oudhia - All Rights Reserved

Many times I get confused whether to believe on Modern scientific information or traditional medicinal knowledge. Influenced by the Modern scientific information since last year I was using Kusum oil as cooking oil. The modern literatures say that the oil of Kusum is as good as Sunflower having enough amount of linoleic acid (70 %) which is very useful for the patients suffering from heart disease. The unsaturated fatty acids of Kusum lower the serum cholesterol. I am not a heart patient but as precautionary measure, I was using it as cooking oil as promising substitute to Phalli (Groundnut) and Sarson (Mustard) oil. Kusum also known as Safflower (Carthamus tinctorius), Barra, Kardi etc. is popular oilseed crop in Chhattisgarh. The crop is mainly cultivated for its seeds which yields a good quality oil, though at one time it used to be grown for extraction of a dye from its flower. The seeds contain 24-36 percent oil. The cold pressed oil is golden yellow and is largely used for cooking purposes and also for soap making. Before explaining its impact on human health, I am describing its botany, I have noted from reference literatures. Kusum is highly branched, herbaceous, thistle like annual plant having height upto 150 cm. The stems branch prolifically near the top, thick at the base and tapering with height. The branched stems bear spirally arranged leaves. Leaves sessile, dark green with pronounced mid rib. Leaves toothed at margins with short spines scattered along the margins. Each branch terminates in a typical head type of inflorescence. Flowers brilliant yellow to orange-red in colours containing 20 to 100 individual florets, each of which produces a seed. Fruit smooth, shiny white achene's, angular, nearly wedge shaped less than 1.5 cm in length. As medicine, leaves, flowers, seeds and oil are used. In India, many companies are engaged in extraction and marketing of Kusum oil. It is promoted specially as healthy oil for whole family and a boon for heart patients. Last month when I was engaged in my ethno botanical surveys in Chhattisgarh Plains, to list out the traditional medicinal uses of common weeds of major oil seed crops, accidentally I got information on harmful effects of using Kusum oil as cooking oil. According to the traditional healers of Chhattisgarh, the Kusum oil must not be used as cooking oil.

Its regular uses cause many long term harmful effects to human body. They further informed me that the nature of oil is very hot and its regular use produces many serious troubles and decreases the resistant of body. They showed ignorance to modern research findings. Also expressed surprise that how the modern doctors are recommending it to common person specially to children. That time I was using the Kusum oil as cooking oil. This was very shocking information for me. I decided to search the literatures and also to ask more healers about this oil. When I contacted the other healers, they supported the healers about this, said that normal Chhattisgarh native never use this oil as cooking oil because from generations they are aware of its horrible effects. Later when I searched the ancient literatures related to different systems of medicine, many medicinal properties and uses of Kusum oil have been mentioned. According to Ayurveda, the oil is indigestible, heating, causes burning sensation and depilatory. According to Unani system of medicine, the oil is tonic, strengthening, cures liver and joint-pains. Its use is recommended in special cases under the supervision of experts. Its use as cooking oil is not supported by these systems of medicine. In Chhattisgarh the natives use this oil externally in treatment of skin troubles. I am in dilemma, much confused and needing scientific explanation. Thousands of natives in India are using Kusum oil and unfortunately, they are not aware of its harmful effects on health. Before knowing this fact, I was also one of the promoters of Kusum oil as cooking oil. My interest related to ethno botanical surveys has saved my life. I personally feel that there is a strong need to conduct the detailed study to find out why the healers are against its use as cooking oil and also if the healers are correct, there is a need for immediate action to stop the sell of Kusum oil based products around the world. Like Kusum oil, the oil extracted from Rice bran is getting popularity in Chhattisgarh and other parts of India. As you know, Chhattisgarh is known as Rice bowl of India. Rice is main crop in this state and Chhattisgarh is known for its unique rice varieties around the world. It is one of places from where the rice has originated. I have written a lot on traditional medicinal knowledge about medicinal rice varieties in Chhattisgarh.

The natives and traditional healers of this state are living with rice and using it as food and medicine since generations. This is really surprising that no one use the Rice bran oil as cooking oil. Kodha Ka Tel (Rice bran oil) for cooking purpose, the healers show ignorance towards this new use. These are the companies outside the Chhattisgarh promoting Rice bran oil like Kusum oil and recommending it to the Indian families. Due to lack of information the natives are in confusion.

I have shown samples of Rice bran oil to the healers. They assured me to test its medicinal properties and uses. The healers show less interest in this oil because according to them if it has many beneficial effect on human health, why their fore fathers have not used it or recommend it. They are very true. They use all parts of rice for different purposes, except the seed oil. Rice bran is used as cattle and poultry feed in Chhattisgarh. This is a matter of investigation whether Rice bran oil is beneficial or harmful to human health. The healers have no answer, also in reference literature nothing has been written on this new oil. As mentioned earlier, the natives of Chhattisgarh use Groundnut, Sunflower, and Mustard oil as cooking oil commonly. All these crops are under cultivation in Chhattisgarh. The supporters of Kusum and Rice bran oil, describe the demerits of these oils and blame these oils as the cause of obesity and heart troubles. Til (Sesamum oil) is also used as cooking oil in Chhattisgarh. In ancient literatures related to different systems of medicine in India, Til oil is considered as best cooking oil. According to these literatures, Til oil is strengthening and cures dry cough, asthma, lung diseases, syphilitic ulcers, inflammations etc. The traditional healers of Chhattisgarh are also in favour of using Til oil as healthy cooking oil. Til is under cultivation as oil seed crop in Chhattisgarh. For details regarding botany, please read previous article on Til. Til is usually rich in oil (50%) and protein (18-20%).The reference literatures say that it is an important cooking oil in South India. It is considered as poor man's substitute for 'ghee'. The healers of Chhattisgarh informed me that many natives make complaints that using Til oil as cooking oil is very costly as compared to other cooking oil available in market, hence it can be used only for patients not for all family members. The healers try to solve their problems. According to the healers, basically natives use many times more oil than required. There is a need to minimize the quantity of cooking oil. If the natives get habitual to less use of cooking oil, then no longer the Til oil remains costly for them. I am agree with the healers. Now I am using good oil in less quantity. Although in case of traditional knowledge, it is hard to explain it scientifically but I personally feel the traditional knowledge is perfect knowledge and there is a need to establish the science of this knowledge. Since decades, we are getting controversial reports on use of wine and tea. Some reports say it is good for health and the very next report say it can cause dreaded diseases. In traditional knowledge, this type of confusion is not present at least.

Thank you very much for reading for article.