Advice on how to choose your castor oil correctly.

In order to reap all the benefits that castor oil has to offer, it is first recommended to research its origin, as this can greatly influence its biochemical properties. Indeed, due to their climatic conditions, certain regions of the world are particularly conducive to the cultivation of the castor plant, also known as Ricinus communis. These are primarily warm countries in Asia, Africa or America, such as India and Brazil. The geographical characteristics of these regions have a direct impact on the quality of the castor seeds and, consequently, on the extracted oil.

Furthermore, it may be worthwhile to investigate the agricultural practices through which the castor oil was obtained. Indeed, certain sustainable and organic farming techniques can ensure the production of a vegetable oil that is not contaminated by pesticides and is of higher quality. This criterion can be confirmed by checking the organic certifications, such as COSMOS, Nature et Progrès or Ecogarantie. These labels guarantee that the castor oil comes from plants grown according to the principles of organic farming. In addition to these certifications, labels such as Fairtrade or Fair for Life provide some transparency about the production conditions of the castor oil, ensuring that it has been obtained under ethical working conditions.

The castor oil found in certain Typology treatments originates from India and is derived from organic farming, certified free from GMOs, pesticides, herbicides and fertilisers.

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.

• KUMAR M. & al. A Review on Phytochemical Constituents and Pharmacological Activities of Ricinus communis L. Plant. International Journal of Pharmacognosy and Phytochemical Research (2017).

• JOGPAL B. & al. Medicinal Properties of Ricinus Communis: A Review. International Journal of Pharmaceutical Sciences and Research (2021).