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 […]
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 […]
The smoke point is one of the most frequently cited pieces of information about cooking oils, and also one of the most frequently misapplied. The common version of the argument goes like this: refined oils have higher smoke points, therefore they are better for cooking, therefore you should use refined oil. That argument contains a […]
Standing in an oil aisle and reading three bottles that all claim to be ‘pure’, ‘natural’, and ‘healthy’ can leave you feeling like you know less than when you started. The terminology on edible oil packaging in India is inconsistently used, partly because regulatory definitions for terms like ‘natural’ and ‘pure’ do not exist in […]
There is a version of this question that wants a single clean answer. ‘Use groundnut oil for everything.’ Or: ‘Mustard is the healthiest, just use that.’ Those answers exist online in abundance, and they are not particularly useful. Indian cooking spans the subcontinent. Bengali mustard-marinated fish and Tamil sesame rice and Kerala fish moilee and […]
We put a lot of thought into what goes into our food, the quality of vegetables, the freshness of spices, whether the dal is organic or not. We rarely put the same thought into the oil we cook everything in. And yet, in most Indian meals, everything passes through oil at some point. The tadka, […]
