Corn oil in the context of Frying

Maize (/meɪz/; Zea mays), also known as corn in North American English, is a tall stout grass that produces cereal grain. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors. Maize was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native Americans planted it alongside beans and squashes in the Three Sisters polyculture.

Maize relies on humans for its propagation. Since the Columbian exchange, it has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat and rice. Much maize is used for animal feed, whether as grain or as the whole plant, which can either be baled or made into the more palatable silage. Sugar-rich varieties called sweet corn are grown for human consumption, while field corn varieties are used for animal feed, for uses such as cornmeal or masa, corn starch, corn syrup, pressing into corn oil, alcoholic beverages like bourbon whiskey, and as chemical feedstocks including ethanol and other biofuels.

Poppyseed oil (also poppy seed oil and poppy oil) is an edible oil obtained from poppy seeds (specifically seeds of Papaver somniferum, the opium poppy).

Poppy seeds yield 45–50% oil. Like poppy seeds, poppyseed oil is highly palatable, high in vitamin E, and has no narcotic properties. Poppy seeds are especially high in tocopherols other than vitamin E (alpha-tocopherol). Compared to other vegetable oils, poppyseed oil has a moderate amount of phytosterols: higher than soybean oil and peanut oil, lower than safflower oil, sesame oil, wheat germ oil, corn oil, and rice bran oil. It has little or no odor and a pleasant taste, and it is less likely than some other oils to become rancid.

Maize (/meɪz/; Zea mays), also known as corn in North American English, is a tall stout grass that produces cereal grain. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors. Maize was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native Americans planted it alongside beans and squashes in the Three Sisters polyculture.

Maize relies on humans for its propagation. Since the Columbian exchange, it has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat and rice. Much maize is used for animal feed, whether as grain (fodder) or as the whole plant, which can either be baled as forage or made into the more palatable silage. Sugar-rich varieties called sweet corn are grown for human consumption, while field corn varieties are used for animal feed, for uses such as cornmeal or masa, corn starch, corn syrup, pressing into corn oil, alcoholic beverages like bourbon whiskey, and as chemical feedstocks including ethanol and other biofuels.