Cold Pressed Oil
Every oil on this page is cold pressed: crushed slowly in a wooden ghani at low temperature, then rested and filtered through cloth. Nothing is heated past what the press itself generates, and nothing is treated with hexane, caustic soda or bleaching earth. What reaches the bottle is the oil the seed actually gives up.
More about cold pressed oil
That is the whole difference between cold pressed oil and refined oil. Refining strips colour, aroma and most of the antioxidants so the oil keeps for years and tastes like nothing. Cold pressing keeps them, which is why our groundnut oil smells like roasted peanuts and our mustard oil makes your eyes water a little.
Wood pressed and cold pressed: the same thing
You will see both terms used. Wood pressed oil refers to the wooden ghani doing the crushing; cold pressed refers to the temperature staying low. Our oils are both. We use the terms interchangeably and so does most of the trade.
Which oil for which job
Cold pressed groundnut oil for everyday Indian frying and tadka, as it holds heat well and carries flavour. Cold pressed mustard oil for pickles, Bengali and Bihari cooking, and anything that wants pungency. Cold pressed coconut oil for South Indian food, and for hair and skin. Most kitchens end up keeping two.
Storing cold pressed oil
These oils are alive in a way refined oils are not. Keep them capped, away from the stove, and use them within a few months. Cloudiness in cold weather is normal and reverses on warming.
Pressed on our farms at Pravim. FSSAI certified. Free shipping above ₹499.
Cold Pressed Mustard Oil
Cold Pressed Coconut Oil
Cold Pressed Groundnut Oil
