Why is the oil called "Cold Pressed Oil"?
Cold pressed oil is extracted by crushing oil seeds in wood or stone churner. The churner rotates at a slow speed due to which the temperature does not rise beyond 45 deg. C during the extraction. Oil extracted using such traditional method remains true to its natural form.
Can we heat cold pressed oil during cooking?
Yes, most of these oils have high smoking point making it excellent for Indian cuisine high heat cooking. In-fact, these are the only oils used traditionally in Indian recipes.
Does cold pressed oil reduce oil consumption in the kitchen?
Yes, these oils have high density and are more viscous than Refined oil. On heating cold pressed oil, they expand and remain stable. Hence, the amount of oil required for saute, tadka, deep frying can be reduced. On an average, 40% reduction of oil consumption can be achieved by switching over to cold pressed oil.
Can we deep fry in this oil?
Yes, Groundnut, Coconut, Safflower can be used for deep frying. In-fact, Safflower oil has the highest smoking point and is best for deep frying. We do not recommend deep frying in Sesame and Flax-seed Oil. Mustard oil has its peculiar pungent taste and is used for deep frying by few.
simanchal maharana –
Groundnut oil is very good