Camellia seed oil is also known as tea oil or camellia oil. It is edible and has virtually no aroma or taste. Obtained by cold pressing the Camellia Oleifera  plants seeds, it is similar in appearance to grape seed oil or olive oil. Valued as a cooking oil for its especially high flash point, tea seed oil can be heated to very high temperatures before it combusts or begins to break down and lose nutritional value. Because of its ability to withstand heat, it is perfect for cooking processes using extreme temperatures like popping corn or stir-frying meat and vegetables. It has been used as a cooking staple in China for centuries. Rich in vitamins and minerals, it contains high levels of vitamins A, B, and E. It is also a good source of the minerals , phosphorus magnesium, calcium, and iron manganese. It is low in saturated fat and high in antioxidants. There are indications that regular usage of tea seed oil, may reduce the oxidation of cells and the level of bad cholesterol, helping protect the body from harmful.