TAIGA Naturkost Organic Cedar Nut Oil 100ml. Cold-pressed nut oil from Siberian cedar nuts – fine and nutty, freshly pressed weekly in the Palatinate region.

TAIGA Naturkost Organic Cedar Nut Oil 100ml is a cold-pressed oil made from the seeds of the Siberian cedar, sourced from certified organic wild-harvesting in the Altai mountains. According to the manufacturer, it is freshly pressed each week in their own oil mill in the Palatinate, at a temperature not exceeding 30 degrees Celsius. 100 ml in a bottle, vegan, raw food quality as stated by the manufacturer. Not a frying oil, not a blended oil – an oil for the finished plate.

Organic Cedar Nut Oil from TAIGA Naturkost is the oil that started the company's story. Cedar nuts are the seeds of the Siberian cedar, a stone pine that grows in the Altai mountains, with kernels that mature in the cones for three to four years. From the shelled nuts, the manufacturer presses a light amber-colored oil, which they call "Gold of the Taiga." The 100 ml bottle is small because the oil is best fresh and meant to be used at the table, not at the stove. A spoonful over a salad, a drizzle over soup, a few drops on bread.

Flavor

The cedar nut oil tastes finely nutty with a soft finish and a delicate forest aroma, as described by the manufacturer. It is milder than walnut oil, without its bitterness, and less grassy than young olive oil. The nut note is sweet and rounded, the texture silky, almost light. In the glass, it is bright, like amber.

Because it is pressed at a maximum of 30 degrees, the aroma remains delicate and volatile. This also means: it does not handle heat well and loses its signature qualities when heated. Anyone expecting a robust, roasted nut oil will find it subtle and refined.

Usage

The manufacturer recommends the oil for salads, bowls, dips, or used pure with lightly warm dishes and raw food specialties. A leaf salad with lemon, salt, and a tablespoon of this oil is the simplest recipe. It pairs just as well with beetroot, fennel, or carrot salad as it does with a bowl of quinoa and roasted vegetables.

Drizzle it over potato or pumpkin soup only once it is on the plate, forming a thin line on the surface. A few drops on fresh goat cheese, in hummus, or in a yogurt dip add a nutty flavor without the need for nut pieces. The oil is too precious and too delicate for frying or deep-frying. Store the bottle in a cool, dry place away from light. According to the manufacturer, the oil is very sensitive to UV light; you should avoid direct sunlight, even for a few minutes.

Our tip: Boil jacket potatoes, halve them while still warm, and add the oil, coarse salt, and chives. Serve with quark or a fried egg. This is a dinner where the oil plays the starring role and little else is needed.

Origin

The cedar nuts come from the Altai mountains in Siberia, from certified organic wild harvesting. Collector families head into the forests for two to three weeks in late summer, climb the trees, and pick the cones by hand. The nuts are shelled, sorted, and vacuum-packed on-site before traveling to Germany by truck and train. According to the manufacturer, the team visits the region every year for the harvest and organic inspection of the collection areas.

Since 2025, pressing has taken place at the TAIGA Naturkost facility in Harthausen in the Palatinate, using a custom-made hydraulic oil press, and is pressed fresh weekly as needed, according to the manufacturer. The press cake is turned into cedar flakes. Oil and nuts were the first products of the Cedar Nut Project in 2004, which saw the company founded by the Russian composer Alexander Sojnikow evolve from a publishing house into a natural food brand. Today, his son Jaroslaw Sojnikow runs the company as the second generation.

For whom

This cedar nut oil is for everyone who collects fine oils and is looking for a delicate nut oil for salads, raw dishes, and the finished plate. As a gift, the small bottle is perfect for people who love to cook and already have walnut and pumpkin seed oil in their pantry. The flakes from the same pressing are the Siberian Cedar Flakes, and the whole nut as a butter is the Cedar Nut Butter. You can find more varieties in our category Kernel and Nut Oils, and all products from Harthausen on the TAIGA Naturkost page.

Note: The oil is pressed from cedar nuts, a type of pine nut. The manufacturer provides no information regarding potential traces. It is not suitable for frying or for anyone with a nut allergy.

A cold-pressed nut oil from Siberian cedar nuts, freshly pressed weekly in the Palatinate – for salads, soups, and bread at the table.