Quick Answer Cold pressed oils go rancid faster than refined oils because they retain natural compounds that oxidise over time. Store them in a cool, dark place, close the bottle tightly after every use, and buy quantities you will use within 2 to 3 months of opening. 🛒 Explore Our Oils At a Glance […]
Quick Answer Cold pressed groundnut oil is deep golden, nutty in aroma, and suitable for the full range of Indian cooking including tempering, frying, and curry bases. Its smoke point of 160 to 180 degrees Celsius and high oleic acid content make it the most versatile cold pressed oil for Indian kitchens. Experience Pure Cold […]
Quick Answer Cold pressed coconut oil (virgin coconut oil) has a smoke point of 175 to 200 degrees Celsius, is predominantly saturated fat, and is the traditional cooking fat of Kerala cuisine. It solidifies below 24 degrees Celsius, which is normal. Refined coconut oil has no aroma and is a different product. Experience Pure Cold […]
Quick Answer Cold pressed sesame oil (gingelly oil, til oil, chekku ennai) is the primary cooking fat of South Indian cuisine. It carries natural antioxidants called sesamol and sesamin that make it unusually heat-stable. It is used for tempering, frying traditional snacks, and in Ayurvedic body care. Discover the rich taste and natural goodness of […]
Quick Answer Cold pressed mustard oil is a pungent, amber-coloured cooking fat used across North and East Indian cuisine. Its sharpness comes from allyl isothiocyanate, a compound preserved only in cold pressed extraction. It works for tempering, frying, raw marinades, and traditional Indian pickles. Experience the Purity of Cold Pressed Mustard Oil Enjoy the authentic […]
Quick Answer Cold pressed virgin coconut oil is white-to-pale-yellow, distinctly coconutty in aroma, and retains natural composition. Refined coconut oil is colourless and odourless after bleaching and deodorising. For South Indian and Kerala cooking, cold pressed is the correct choice. For neutral-fat applications, refined works but the coconut identity is absent. 🛒 Buy Now […]
Quick Answer Millions of Indian families are returning to cold pressed kachi ghani oils after decades of refined oil use. The primary reason is flavour: food cooked in cold pressed mustard, groundnut, or sesame oil tastes the way it used to. A growing awareness of how refining works is the secondary driver. 🛒 Shop Cold […]
Quick Answer Cold pressed sesame oil (gingelly oil) has been used in Ayurvedic hair and skin care for centuries. It contains oleic acid, linoleic acid, and sesamol, all compatible with skin’s natural lipid structure. The Charaka Samhita describes it as the best oil for external application. Food-grade cold pressed gingelly oil is the traditional version […]
अगर आप किसी बंगाली घर में जाएं और कहें कि माछेर झोल बनाने के लिए रिफाइंड सनफ्लावर तेल काफी है, तो आप पर एक अजीब-सी निगाह पड़ेगी। वही अनुभव आपको मिलेगा अगर आप किसी केरल के घर में कहें कि नारियल तेल की जगह मूंगफली तेल से अवियल बनाया जाए। भारतीय खाना एक नहीं है। […]
बिहार में एक कहावत है: ‘घाणी का तेल, घर का खेल।’ मतलब, जो तेल घर के पास के घाणी पर निकला हो, वही असली खाना पकाने का तेल है। पंजाब में सरसों की फसल कटने के बाद गाँव की घाणी पर लंबी लाइन लगती थी। राजस्थान में मूंगफली की घाणी से निकला तेल सीधे मिट्टी […]
