Palm oil, derived from the fruit of the *Elaeis guineensis* palm tree, is a widely used edible vegetable oil that has diverse applications in both food and non-food industries. The oil is extracted from the fleshy pulp (mesocarp) of the fruit and is often noted for its characteristic reddish-orange color, which comes from a high content of carotenoids, especially beta-carotene.

In culinary contexts, palm oil is commonly used in West African and Southeast Asian cuisines. In Nigeria, it is a central ingredient in dishes like jollof rice and stewed meats. It imparts a distinct flavor and a rich color to the food. In Indonesia and Malaysia, palm oil is frequently used in preparing dishes like nasi goreng (fried rice) and rendang (a slow-cooked beef stew). In these regions, the oil is favored not only for its taste but also for its stability at high cooking temperatures, making it ideal for frying and sautéing.

Beyond the kitchen, palm oil is also used in processed foods, cosmetics, and even biodiesel production due to its versatility and relatively low cost. However, its widespread use has sparked environmental concerns related to deforestation and habitat destruction for wildlife. This has led to efforts to promote sustainable palm oil production through organizations such as the Roundtable on Sustainable Palm Oil (RSPO).