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How the oil is made, and what each product gives your kitchen. Every point below is something we can show from the batch record.
Where it starts
We buy sesame, copra and groundnut in small lots from growers around Trichy and the Cauvery delta, and we know which lot each batch came from.
Buying a few weeks at a time costs more than buying a whole season at once. It also means nothing sits in a godown long enough to go stale before it reaches the press.
How it is made
Speed makes heat, and heat strips an oil of the aroma and colour that made it worth pressing in the first place.
Our press turns slowly enough that the oil never gets hot. A steel expeller finishes a batch in minutes; ours takes hours and gives less oil from the same seed. That is the trade we have chosen.
What we leave out
Once pressed, the oil settles in steel until the sediment drops. Then it is bottled. Nothing is deodorised and nothing is stripped of colour.
A little cloudiness at the bottom of the bottle is the oil behaving exactly as it should. Oil that stays perfectly clear in every season has usually been refined.
These are process and composition facts, not medical claims. Nothing here treats or prevents any condition.
Contains: Sesame
Contains: Peanut (groundnut)
Contains: Sesame, Peanut (groundnut)
Contains: Sesame