Groundnut Oil

Palli Nune · వేరుశనగ నూనె

Pressed slowly on a wooden ganuga turned by our bull — no motor, no heat, no chemicals. The oil seeps out cool, carrying the full aroma of the groundnut it came from.

What makes it different

Most oils sold as “cold pressed” come out of hydraulic expellers that generate real friction heat. Ours comes out of a wooden mortar and pestle turned at walking pace, the way it was done in every village before machines arrived. Slower, smaller, and nothing is added or taken away afterwards.

Why it matters

• No hexane. No bleaching. No deodorising. No refining of any kind
• Naturally contains vitamin E and roughly 46% monounsaturated fat
• The sediment at the bottom of the bottle is groundnut solids, not a defect — a sign it was never filtered to death
• Strong nutty aroma. Refined oil has none because the deodorising step removes it
• Pressed in batches of about [X litres], not thousands

Best for: Everyday Telugu cooking — pappu, kura, pulusu, tadka. Shallow frying and dosa. Suited to standard Indian stovetop cooking; for very high-heat deep frying, use in moderation as unrefined oils darken faster than refined.

Shelf life: 6 months from the pressing date stamped on your bottle. Store away from sunlight and heat. Refrigeration is not needed.