Quick Answer Omega-3 and omega-6 fatty acids are polyunsaturated, meaning their molecular structure has multiple weak points that break down under heat, especially at high temperatures over long periods or when oil is reused. Saturated and monounsaturated fats, found in coconut and groundnut oil, hold up far better to heat. Match the oil to the […]
Quick Answer Raw cold pressed mustard oil is used uncooked in dressings, chutneys, and marinades across North and East India specifically for its sharp, pungent bite, a flavour that softens once the oil is heated. Use a small amount, a teaspoon or two is usually enough, and taste as you go since raw mustard oil […]
Quick Answer Cold pressed sesame oil is the traditional base for pickles and marinades across South and East India because its natural antioxidants slow spoilage, and its raw flavour, nutty and slightly sharp, deepens as the pickle matures. Use raw, unheated sesame oil for pickling, and always keep the vegetables or fruit fully submerged. 🛒 […]
Quick Answer Rancid oil smells like paint, crayon, or nail polish remover instead of the seed it came from, and it tastes sharp or bitter at the back of the throat. The change happens because oxygen, light, and heat break down fatty acids over time. Smell the oil before every use, especially in the last […]
संक्षिप्त उत्तर पंजाब की रसोई में सरसों तेल और घी, दोनों की अपनी अलग जगह है। सरसों का साग बनाने के लिए तड़के में सरसों तेल इस्तेमाल होता है, जबकि परांठे और साग के ऊपर डालने के लिए घी। दोनों एक-दूसरे की जगह नहीं लेते, बल्कि एक ही थाली में साथ-साथ अपना काम करते हैं। […]
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 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 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 […]
