Glowing like a bold orange beacon in my kitchen, the allure was irresistible. Undeniably handsome, complex yet versatile, and as rich as Croesus, this new infatuation had all the makings of a wild, illicit love affair. Uninformed outsiders would find it shocking or downright offensive, but the truth is far less controversial than gossip may lead you to believe. Palm oil sourced from Malaysia has a lot to offer for the passionate cook, baker, and eater alike.

Mom’s Meet provided me with the opportunity to dig deeper on this topic, shining a light on an incredible ingredient often overlooked by the average American shopper. Malaysian palm oil is sustainably sourced, committed to orangutan conservation, wildlife biodiversity, renewable energy with zero waste, and deforestation avoidance.

Being a tropical oil that’s solid at room temperature, most comparisons are drawn to the latest superfood darling, coconut oil. Aside from the obvious differences in color and flavor, palm oil distinguishes itself in its versatility, with a smoke point of 450 degrees, far beyond that of coconut oil’s 350-degree limit. That makes it excellent for high-heat preparations like frying, grilling, or broiling. Melting at around 70 degrees, the fact that it remains solid at room temperature makes it an excellent substitute for harmful trans-fats in commercial products.

If you thought coconut oil had the movie theater popcorn game on lock, be prepared for a snacking revolution here. Brilliantly buttery yet still mild in flavor, all it needs is a pinch of salt to make bare kernels shine brighter than any rising star on the silver screen.

Once liquefied, Malaysian palm oil can even be emulsified into a golden vinaigrette. Inspired by the Sweet & Spicy Harissa Slaw in Real Food, Really Fast, I tossed my fiery blend with a dab of this orange elixir instead, which was received with positively glowing reviews. That glorious color comes from an abundance of carotenoids, by the way, bearing 15 times more vitamin A than the carrots themselves.

Lest you thought I was ignoring my sweet tooth this whole time, rest assured that rigorous testing proved it a highly qualified applicant for baking operations. Chocolate chip cookies came out of the oven soft, moist, tender, and quite beautiful, if I do say so myself. Sink your teeth into one of these behemoths for a healthier taste of a childhood classic, no dairy nor eggs in sight.

For my final trick, I must admit that my attempt at making a nut-free cheese went terribly awry, but in the wake of that failure came an even greater culinary coup…

Cultured butter, infused with both probiotics and luscious flavor, creamy and spreadable, meltable, and downright delectable. No dairy, no nuts, no gluten, no nonsense. I couldn’t keep it in the fridge long enough to test it on loftier goals like homemade croissants or puff pastry, because with just one smear on the average ear of corn or slice of toast, I was hooked. This recipe alone is enough reason to deviate from the typical shopping list and stock up on a new pantry staple.

Malaysian palm oil deserves a place in every kitchen across the globe, including yours. Undoubtedly, you’ve eaten it before in packaged foods or used it in cosmetics, but have you cooked or baked with it? With a sustainable source close at hand, unleash your adventurous side and try a splash in your next succulent creation.