Palm oil is the fat pressed from the fleshy orange pulp of the oil-palm fruit, and it comes in two very different guises. Crude, unrefined "red" palm oil — dendê in Brazil, epo pupa in West Africa — is a deep orange-red, richly aromatic fat stained by one of the highest natural concentrations of carotenoids of any food, and it is the defining cooking fat of West African and Bahian Brazilian kitchens. Refined, bleached and deodorised palm oil, by contrast, is a pale, near-flavourless, semi-solid fat that has become the most-produced and most-consumed vegetable oil on Earth, hidden inside a vast share of the world's packaged food, soap and biofuel.