Slow by choice
Cold pressing means the seed is crushed slowly, at a temperature low enough that the oil never cooks. It is a slow way to make oil, and that is the whole point.
Why slow matters
Speed makes heat, and heat strips an oil of the aroma and nutrients that made it worth pressing. Our press turns slowly enough that the oil never gets hot. What comes out is unrefined, unbleached and undeodorised — it smells like the seed it came from.
What we do not do
- No refining, bleaching or deodorising.
- No blending with cheaper oils.
- No added colour in our chilli powder.
- No preservatives, starch or filler in our masala.
How to tell real cold pressed oil
Real unrefined oil settles. A little sediment at the bottom of the bottle is a good sign, not a fault. Pure coconut oil turns solid below about 24°C and clears again when it warms. Oil that stays perfectly clear in every season has usually been refined.
Small batches
We press and grind to order in small batches, which is why our powders arrive fragrant rather than flat, and why colour and aroma vary a little from batch to batch.