Castor oil is a vegetable oil obtained by pressing the seeds of the castor oil plant (Ricinus communis). The common name "castor oil", from which the plant gets its name.Castor oil is a colorless to very pale yellow liquid with a distinct taste and odor. Its boiling point is 313 °C (595 °F) and its density is 961 kg/m3.
It is a triglyceride in which approximately 90 percent of fatty acid chains are ricinoleates. Oleate and linoleates are the other significant components.
Castor oil is used in the formulation of many drugs.
In India, Pakistan and Nepal food grains are preserved by the application of castor oil. It stops rice, wheat, and pulses from rotting. For example, the legume pigeon pea is commonly available coated in oil for extended storage.