It’s still plenty flavorful but doesn’t have the same spicy kick since it’s usually made from either cabbage alone or from cabbage with caraway seeds. Sauerkraut is kimchi’s milder, European cousin. How we use it: as a pungent, spicy, crisp addition to our fave Korean foods. It’s loaded with probiotics from the fermentation process, and antioxidants from the antioxidant-rich ingredients it often contains - like garlic and hot pepper. It’s spicy, pungent, and has a pleasant crisp bite. Kimchi is a Korean condiment made from fermented cabbage. ![]() Get your probiotics from these tasty foods and drinks. In Ayurvedic medicine, aged ghee is even considered a brain booster. ![]() This leaves you with 100 percent pure, clear fat that has an excellent buttery flavor. Ghee - which is widely used in Indian cuisine - is clarified butter, made by removing all of the milk solids from butter. How we use it: pan-frying meats and veggies. (Psst, you’ve gotta try it with asparagus.) It’s also got a great, nutty flavor and a super high smoke point - making it ideal for pan-frying your foods to a perfect crispness. Like the avocadoes it comes from, avocado oil - similar to olive oil - is chock full of monounsaturated fats. For all the coconutty flavor and minimal processing, look for unrefined coconut oil. It’s rich in saturated fats and has a variety of uses, from cooking to beauty. Coconut oilĬoconut oil is kinda unique in the world of plant-based cooking oils. How we use it: roasting veggies and making salad dressing. Channel your inner Rachael Ray and go for that EVOO (extra virgin olive oil) for the most olive oil goodness. ![]() In fact, olive oil gets lots of the cred for the healthfulness of the Mediterranean diet. Olive oil is the OG of healthy oils, full of anti-inflammatory monounsaturated fats. It’s hard to cook a healthy meal without a good fat source, y’know? These are the best of the best.
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