Cold Pressed Groundnut Oil - Wood Pressed Peanut Oil

Our cold pressed groundnut oil has a shelf life of 12 months from the date of manufacture when stored in a cool, dry place away from direct sunlight. Always close the cap tightly after use to prevent oxidation.

Cold pressed groundnut oil is extracted at low temperatures without chemicals, retaining natural nutrients, Vitamin E, antioxidants, and its characteristic aroma. Refined groundnut oil is processed with heat and solvents, stripping away these nutrients and natural flavour. Cold pressed is always the healthier choice for your family.

Yes. Cold pressed groundnut oil has a high smoke point of around 232°C, well above the 170–190°C most Indian deep frying happens at, and its oleic acid keeps it stable when held hot. It suits deep frying, stir-frying and everyday tadka. Strain it after cooling and reuse two or three times at most.

Cold pressed oil needs 3 to 4 times more raw material per litre compared to solvent-extracted refined oil. The wooden chekku press method is slow and yields less per kilo of seeds, but it keeps all the nutrients, antioxidants and natural flavour intact. That is what you are paying for.

Completely normal. That sediment is natural matter from the groundnut seeds that settles over time. It is safe to consume and actually a sign the oil has not been over-filtered. Give the bottle a gentle shake before pouring or tilt slowly. It does not affect taste or safety in any way.