For the locals the argan tree is considered to be a 'tree of life'.
It supplies the natives with food and timber, fuel, and an oil, which is one of the most valuable foods in this world: the argan oil.
The argan fruit can be harvested in the period between July and August.
Compared to olives, this oil can not be pressed directly from the fruit of the argan tree. The argan fruits are thus collected and processed through many steps into oil by pure hard work to oil.
The harvest of the argan fruit is much more difficult compared to other argan oil benefits for hair growth trees because of the argan tree's twisted thorny stems.
Therefore, the women wait until the fruits fall from the tree then they collect them.
After collecting the fruits, they are then dried in the sun to make the next step of removing the fruit pulp easier. Only then, the women would proceed to crack the argan nuts using stones and extract two or three kernels per nut.
Depending on which argan oil is needed, the kernels are either roasted on open fire in a traditional way, to bring up the nutty flavor then ground by hand and kneaded using boiled water to gain the culinary argan oil, or the kernels are pressed naturally to yield cosmetic version.
Today, cosmetic argan oil is also extracted using modern machines and production methods.
This exactly the same oil often referred to in the trade as 'cold pressed'.
However, despite modern technology, the traditional production is revived, because of the top-shelf quality of the traditionally extracted oil.
That said, both mechanically and traditionally extracted Argan oil made in Morocco comply with all US and EU hygiene, organic and quality directives. This also ensures a sustainable and durable manufacturing.
The cold-pressed Argan oil is used mostly in the cosmetic sector. It has an excellent effect for skin and hair care.
Thanks to the high-quality ingredients contained in it, this miraculous soothes, repairs and moisturizes sensitive, blemished and damaged skin.
It also prevents skin aging and dehydration.
It is also considered to be an efficient hair treatment.
In the medical field, the natives in Morocco have set an example a while ago. They used it to treat -among others- stomach, intestinal problems, cardiovascular problems, sunburn and for wound disinfection.
In traditional medicine, Argan oil is also used for example for eczema, acne, psoriasis, rheumatism and joint pain as well as hemorrhoids.
The culinary version is a tasty, healthy delicacy. The reason why this amazing oil is valuable is because of several potent ingredients that are not found in various other oils.
It contains, among other things, the greatest concentration (more than eighty percent) of essential fatty acids such as oleic acid and linoleic acid.
Furthermore, it contains a high percentage of natural antioxidants, which allow a perfect 'free radicals' protection.
Argan oil is considered to be a blessing especially for atopic eczema as it tremendously helps in the many heavy dry skin issues.
The oleic or linoleic acid is much higher than that of olive oil.
And since Argan oil has a naturally high content of antioxidants and vitamin E, it can prevent skin irritation and is highly recommended as a parallel therapy in these cases.
Especially for the care of sensitive children skin or for treating chicken pox, the precious Argan oil has also proven its efficacy.
Please note however, that this magic Elixir should be bought and used natural, and never mixed nor deodorized (treatment with hot steam) or with any other oils or substances.
The natural Argan oil reduces for instance 'oxidative stress', which is caused by 'free radicals'.
They arise for example as a result of some biochemical processes within the body, as a reaction to external factors such as ozone, UV radiation, poor nutrition, and ultimately through inhalation of cigarette smoke.
These same free radicals are also promoting the early skin-aging processes and increasing risk of cancer.
That said, the culinary Argan oil also deservedly took a prominent place in the sophisticated gourmet cuisine and plays in the same league as caviar and truffles.
It's used for example in salads, fish and meat dishes as well as for vegetables to refine the tastes and enhance the flavors.