Edible Oils comprise a fundamental category within the groceries and staples section, consisting of purified fats extracted from various plant, seed, or nut sources that remain liquid at room temperature. These oils are characterized by their role as a primary cooking medium, serving essential functions such as frying, sautéing, dressing, and flavor enhancement in culinary preparations worldwide. The category is broadly divided by source and refining level, including refined oils like sunflower, soybean, and canola, which have neutral flavors and high smoke points suitable for high-temperature cooking; unrefined or cold-pressed oils such as extra virgin olive oil or mustard oil, which retain stronger flavors and nutrients but often have lower smoke points; and specialty oils like sesame, coconut, or avocado oil, which are valued for their distinct tastes and health properties.

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