Wood-Pressed Groundnut Oil

Groundnuts go into a wooden kolhu, the old style of oil press, which turns slowly so the seeds are crushed without getting very hot. The oil that comes out is left to settle so the heavy bits sink, and then it is filtered through cloth and bottled. It is not bleached or deodorised.

Open the bottle and it smells like roasted peanuts. The colour is a light gold. In the kadhai it gives sabzi and poha a gentle, nutty flavour, and it is the oil a lot of Gujarati and Maharashtrian homes have always used for frying pakode and making chivda.

Things people ask us

• Why is there sediment at the bottom? A thin layer of fine particles can settle over time because the oil is filtered, not refined. Just pour gently and leave the last bit.
• Can I deep fry in it? Yes. Groundnut oil handles frying heat well. Do not reuse the same oil again and again.
• How should I store it? In a cool, dark cupboard with the cap closed. Keep it away from the gas stove.
• Which size? Try 250 ml first if you are switching from refined oil. A family cooking two meals a day will want the 1 litre bottle.

Use it for daily cooking, tadka and pickles. Wood-pressed oils have a stronger smell and colour than refined oil, so many people start by using a little less than usual.

Keep the bottle closed, in a cool and dark place away from the stove. A little sediment at the bottom is natural in unrefined oil.

Bottles are sealed and packed to prevent leaks. If a bottle arrives damaged, keep the packaging, take a photo and contact us with your order number.