If you head to the kitchen, chances are you have a bottle of canola oil in the pantry; especially if you like to deep fry.
But unlike olive or corn oil, there’s no canola plant origin. That’s because the word is actually an acronym.
Canola is made from rapeseed. When cooked to high temps, the oil could cause lung cancer and heart lesions, so scientists in Canada engineered a version without the ill effects.
With the added benefit of not using the Latin name, the new product was called Canola: Can (for the country), O for oil, L for low, and A for acid.
How much of a kitchen wizard are you? What other useless facts are you able to dispense?