Cold-Pressed Sesame Oil

In a lot of South Indian kitchens this is simply called nalla ennai, the good oil. In the north it is til ka tel, and it comes out in winter for massage and for making til laddoo.

Our sesame oil is pressed from raw sesame seeds without roasting them first. That is why it looks light gold and smells mild and nutty, and it is not the dark, strong oil used in Chinese cooking. After pressing, it is left to settle and filtered.

In the kitchen

Use it for the rai and curry leaf tadka in sambar, rasam and chutneys. It is the traditional oil for idli podi and for many Andhra and Tamil pickles. Stir a spoon into hot rice with podi and you will see why people like it.

Outside the kitchen

Many families still follow the Saturday or Diwali morning oil bath, where warm sesame oil goes on the head and body before a hot bath. It is also a common choice for foot massage and dry skin in the cold months.

Good to know

• Keep the bottle closed and out of sunlight.
• If you only need it for massage, 250 ml is enough for a season. For daily cooking, pick 500 ml or 1 litre.
• Warm only as much as you need for a massage, not the whole bottle.

Use it for daily cooking, tadka and pickles. Wood-pressed oils have a stronger smell and colour than refined oil, so many people start by using a little less than usual.

Keep the bottle closed, in a cool and dark place away from the stove. A little sediment at the bottom is natural in unrefined oil.

Bottles are sealed and packed to prevent leaks. If a bottle arrives damaged, keep the packaging, take a photo and contact us with your order number.