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Cold-Pressed Oil
Cold-Pressed Sesame Oil
₹649Price includes 5% GST
Coming soon
This is in production now. Leave your email and we will write to you the day it is ready — no other mail.
- Pressed below 40°C. A wooden kolhu turning slowly enough that the seed never heats.
- Unrefined. Nothing bleached, deodorised or degummed — it still smells of the seed.
- Dark glass, always. Light is what turns an unrefined oil rancid.
About this oil
White sesame pressed slowly in a wooden kolhu. Nutty, stable at heat, and the traditional cooking oil across much of India before refined oils arrived.
How to store and use it
Keep the bottle closed, at room temperature, out of direct light. Use within about six months of opening.
- Mustard and sesame take normal Indian cooking heat.
- Almond and walnut have a low smoke point — better raw or at low heat, which is where the flavour is anyway.
- Sediment at the bottom is the unrefined fraction settling out. It is meant to be there.
Shipping and replacements
Dispatched within 48 hours of the next batch. Metro cities receive delivery in 2 to 4 working days, elsewhere in 4 to 7. Free on prepaid orders above ₹700.
Everything ships in a moulded pulp cradle inside a double-wall carton. Film the parcel before you open it. If an order arrives broken, leaking or wrong, send that unedited unboxing video with your order number within 48 hours and we replace it at no cost. We replace, we do not refund, and a claim needs the video.
The method
How the oils are pressed
Wood-pressed in small batches at a speed that keeps the seed below 40°C. Commercial oil is expelled under heat and then refined, bleached and deodorised — which is what takes the smell and colour out of it.
Before you order
Questions about this
Why does this oil smell so strong?
Because it has not been deodorised. Refining strips the smell, the colour and the flavour out of an oil so that one bottle tastes like any other. An unrefined oil smells of the seed it came from — that is the point of it.
How should I store it?
In the dark, at room temperature, with the cap on. Light is what turns an unrefined oil rancid, which is why it ships in dark glass. Use it within six months of opening.
Can I fry with it?
Mustard and sesame yes, at normal Indian cooking temperatures. Almond and walnut oil are better used raw or at low heat — they have a low smoke point and the flavour is what you are paying for.
Something else on your mind? Ask us directly
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