Sesame oil is a popular cooking oil in Chinese cuisine, known for its nutty flavor and aroma.

Olive oil is widely used in Italian cuisine, particularly for frying and sauteing, due to its rich flavor and health benefits.

Peanut oil is commonly used in Indian cuisine for deep-frying due to its high smoke point and neutral flavor.

Lard is a traditional cooking oil in Mexican cuisine, commonly used for making tortillas and frying dishes, adding a distinct flavor and texture.

Rice bran oil is a popular cooking oil in Thai cuisine, known for its light texture, neutral flavor, and high smoke point.

Extra virgin olive oil is widely used in Greek cuisine, particularly for dressing salads and marinating meats, due to its rich flavor and health benefits.

Sesame oil is commonly used in Japanese cuisine, especially for tempura frying, as it imparts a distinct nutty flavor and aroma.

Butter is a key ingredient in French cuisine, particularly for making pastries and croissants, contributing to their rich flavor and flaky texture.

Olive oil is widely used in Moroccan cuisine, including tagines and couscous dishes, adding a distinct flavor and aroma.

Sunflower oil is a popular cooking oil in Spanish cuisine, commonly used for frying churros and making paella, due to its neutral flavor and high smoke point.

Sesame oil is widely used in Korean cuisine, particularly for making kimchi and拌饭(bibimbap), adding a distinct nutty flavor and aroma.

Rice bran oil is a popular cooking oil in Vietnamese cuisine, known for its light texture, neutral flavor, and high smoke point, making it suitable for stir-fries and spring rolls.

Palm oil is widely used in Brazilian cuisine, particularly for feijoada and churrasco, adding a rich flavor and texture.

Coconut oil is a staple in Caribbean cuisine, commonly used for making jerk chicken and ackee and saltfish, imparting a unique flavor and aroma.

Peanut oil is widely used in Ethiopian cuisine, particularly for making injera and wot dishes, adding a distinct nutty flavor and aroma.