Advice on how to choose your castor oil correctly.

Another important criterion when choosing your castor oil is its extraction method. Indeed, it is generally recommended to opt for a vegetable oil obtained by cold pressing, an extraction technique carried out by mechanical pressing of the seeds and requiring neither chemical solvent nor temperature elevation. Cold pressing is a 100% natural and environmentally friendly method: it requires little energy and avoids the release of polluting residues. Moreover, as the process is carried out at low temperature, the castor oil is not degraded and retains all its active ingredients and all its virtues. For your information, vegetable oils obtained by cold pressing are referred to as "virgin".

At Typology, we use a vegetable oil derived from cold-pressed castor beans.

Before purchasing castor oil, it is also recommended to check its organoleptic characteristics, that is to say its colour, texture and smell, which are indicators of its quality.

• The colour of castor oil : This is a significant visual criterion. When it is of high quality, pure castor oil exhibits a pale yellow to golden hue, or even slightly transparent. If the oil has a very dark or cloudy colour, this could indicate the presence of impurities.

• The scent of castor oil : The aroma emitted by castor oil is a subtle but significant indicator. Generally, it is described as mild and slightly reminiscent of hazelnuts. A strong, acrid or unpleasant smell may be a sign of oxidation of the oil's compounds or residual contaminants. In any case, this is associated with a loss of quality in the castor oil.

• The texture of castor oil : Touch is also a key factor in assessing the quality of castor oil. Due to its high concentration of ricinoleic acid, castor oil has a viscous and thick texture. This high viscosity allows it to create a moisturising protective barrier for the skin and hair. A fluid castor oil or one with an uneven consistency could indicate dilution or poor quality.

Poor storage can compromise the quality of vegetable oils. Castor oil is no exception. Composed of over 90% fatty acids, compounds sensitive to oxidation, it needs to be stored away from light, heat, and atmospheric oxygen. These elements can indeed react with the fatty acids in the oil to form undesirable compounds, such as free radicals, and impair the quality and safety of the castor oil. To prevent these issues, it is recommended to opt for castor oil packaged in a opaque and airtight container.

Once opened, a vegetable oil can be preserved for six to twelve months. If you notice a change in its organoleptic characteristics before this date, it may indicate that its quality has deteriorated. When in doubt, it's better not to use it.