Groundnut Oil

Wood-pressed groundnut oil (moongphali ka tel), pressed on a wooden ghani from raw groundnuts and nothing else.

How it is made

Groundnuts go into a wooden ghani that turns slowly enough that the oil never heats up. No roasting to raise the yield, no hexane to wash out the last of it, no bleaching and no deodorising afterwards. What is bottled is what came out of the seed.

What to cook with it

This is the everyday oil — the one to replace your refined cooking oil with. It has a high smoke point, so it handles deep frying, tempering and shallow frying without trouble. It is the traditional oil for Maharashtrian and Gujarati cooking, and it makes noticeably better bhajiya and puri than refined oil does.

What to expect

It smells of groundnuts, because it has not been deodorised. It may look slightly cloudy or leave fine sediment at the bottom — that is unrefined oil behaving normally, not a fault. Shake before use.

Keeping it

Best used within about six months. Store somewhere cool and dark with the cap closed — a cupboard, not the shelf beside the stove. Refined oils last two years because refining strips out what would otherwise turn; ours keeps what refining removes, and that is the trade.

Sizes

500 ml, 1 litre, 2 litre and 5 litre. If this is your first bottle, take the 500 ml or 1 litre — better to finish a small bottle fresh than to keep a large one too long.

Pressed in small batches by M/S Nimmadi Oils and Foods LLP. FSSAI licensed. Shipped anywhere in India in tamper-sealed, cushioned packaging. If a bottle arrives leaking or damaged, send us a photo within 48 hours and we replace it or refund you in full — you keep the bottle and pay nothing for return shipping.

Questions before you buy? Email info@purealth.com or WhatsApp +91 74004 79330. How we press · Questions people ask