"ABOUT OIL"


What is Cold Pressed Oil

Cold pressed oils are produced naturally at room temperature not exceeding 120 degree Fahrenheit without any preconditioning of the oil seeds. The oilseeds are not precooked or roasted and does not involve in any solvent extraction or refining process which can take off the natural antioxidants, vitamins and flavour from the oil. The heat generated during the cold pressing process is mostly because of the friction and it does not damage the natural properties of the oil.

Since the oil is generated naturally at room temperature the acid value is also low, so there is no need to refine the oil produced. The cold pressed oils are distinctive with all the natural flavours sealed up, retaining the original taste. Cold pressed oils are cholesterol free and they do not carry any harmful solvent residues. Most importantly cold pressed oils does not undergo any refining or deodorizing process. They contain the natural antioxidants, with all the natural flavour and odour retained at the end process.

  • WHAT IS A SMOKING POINT OF OIL?

    The smoking point of oil is the temperature at which the oil begins to smoke. Every cooking oil has a smoke point, this defines the temperature at which the oil stops shimmering and breaks down the fat. This smoke point varies with regards to the components, the level of refinement and the nature of the oil. The higher the level of refinement, the higher is the smoking point of oil. The process of heating the oil produces more fatty acids which is why it is always been advised not to use the same oil for deep frying more the twice as the smoking point gets reduced with every use.

  • WHY IS A HIGH SMOKING POINT OIL IS PREFERRED FOR DEEP FRYING?

    Deep fried food always tastes the best, but choosing the right oil for deep frying preserves the flavour of the food and it all starts with proper deep frying with a high smoke point oil. So choosing the oil with high smoke point can even make your food healthy, as it does not make your food greasy. Peanut oil or groundnut oil infact can be termed as the best oil for deep frying as it does not absorb the natural flavour of food cooked in oil and thereby retains the uniqueness of each and every food deep fried in groundnut oil.


WHY IS CHEKKU/GHANI OIL EXPENSIVE?

Traditionally Chekku/Ghani involves the wooden/stone crusher to extract oil. There are different types of Ghani’s available all over India. And in southern India, these woodenGhani/chekku usually with a capacity of 35 to 40 kg requires a motor operating at a low speed to complete one cycle of oil extraction process. It should be noted that oil extracted through Ghani yields almost 5-10 percent less oil than the modern extraction process, because of the insufficient pressure. In recent times the oil extracted through chekku has gained its popularity and demand back but still people struggle with a question of chekku oil being expensive compared to the refined oils in the market. When a traditional Ghani has a capacity of 50 kg per day, the modern method can produce twice more than that, which ultimately makes the running cost high and the yield is much less when compared with the modern industrial extraction method. All these factors added on with the benefits of natural unrefined healthy oil from the chekku in the current scenario makes it a bit more expensive.