Sesame Oil

Wood-pressed sesame oil — chekku ennai, nallennai, gingelly oil, til ka tel. Pressed on a wooden ghani from raw sesame seed.

How it is made

Sesame goes into a wooden ghani turning slowly enough that the oil never heats up. No solvent, no bleaching, no deodorising. This is the light golden cooking oil, not the dark toasted sesame oil used as a Chinese finishing oil — different product entirely.

What to cook with it

The backbone of Tamil and Andhra cooking: sambar, rasam, kuzhambu, and the oil that pickles are traditionally set in because it preserves them. Good for tempering and everyday sautéing. In many South Indian households it is also the oil for the weekly head bath.

What to expect

A distinct nutty smell and a light golden colour, both of which survive because nothing was deodorised or bleached out. Some sediment at the bottom is normal in unrefined oil.

Keeping it

Best used within about six months. Cool, dark cupboard, cap closed.

Sizes

250 ml through to 5 litre. For a first order, 250 ml or 500 ml is the sensible test.

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