Why are cold pressed oils are more expensive than refined oils?
There is a healthy reason why they are expensive. The cold pressed process itself is a very labour-
intensive one using simple devices without external heat or chemicals. The oil got from the seeds is only
between 35% to 47%. But 100% of nutrients and natural aroma are maintained. Refined oils use
temperatures that go up to 230C and solvents like hexane to extract nearly 99% of oils. By-products like
soaps are also obtained. Every bit of the seed is exploited which makes the process a lot cheaper finally.
But natural nutrients are lost, properties of the oils are altered, and finally the oil is deodorized to make
it smell like what is expected. Cooking will need a lesser quantity of oil when using cold pressed oils and
will be worth the investment in health. With PUVI we are not trying to make a cheap oil, we just invest
where it matters.
What’s the difference between wood pressed and cold pressed method?
The core concept of cold pressed is that the temperature an oil reaches during production should be
within limits where nutrients won’t be affected. This can be achieved by various mechanical devices.
One of them is using wood to crush seeds. One may use wood, iron, steel, stone and such options as
long as the temperature of oil doesn’t go to a point of losing nutrients. What’s really important is the
quality of seed, processing without chemicals or adulteration and maintaining the temperature at an
Does Coconut oil solidify in cold condition?
Yes, it does solidify in cold conditions easily because of more saturated fat. If it doesn’t solidify, there’s a
chance of adulteration with some other oil or chemicals. However, it’s just an indication and not
conclusive evidence to decide purity or otherwise.
Will your sesame oil foam upon deep frying?
Firstly, we don’t recommend sesame oil for deep frying. Groundnut or coconut oil is better. Any cold
pressed virgin oil is prone to foaming up. To avoid it, put a small lemon-sized tamarind ball and fry it till
the bubbles settle. After that, remove it and start cooking. The oil won’t foam. For deep frying, our
groundnut oil is better suited. From various customer feedbacks, we understand that our oil does not
foam up easily.
How can we use groundnut oil for cooking?
Our Groundnut oil has a strong flavor when smelt raw, but after cooking it doesn’t leave any
unwelcome smell on food and actually enhances flavours. It can easily be used for cooking
various dishes. You can use this oil for the purpose of shallow frying or even deep frying. This
oil has a high smoke point and is a very versatile all-purpose cooking oil.