Cold Pressed Groundnut Oil 5L-15L (Shengdana Tel)

Cold pressed groundnut oil in large tins, 5 litre, 10 litre and 15 litre, for houses that cook every meal at home. Shengdana tel pressed slowly from our own groundnut, so the oil still smells of the raw nut when you open the lid.

Pressed slow, never refined

Refining strips an oil with heat, solvent and bleaching earth until there is no smell left in it. We skip all of that. Seed is cleaned, pressed at low speed, settled and filtered through cloth.

In the kitchen

This is the oil for a Maharashtrian fodni, for thecha pounded with green chilli and garlic, and for kanda bhaji on a wet evening. It takes deep frying well and will not foam if the flame stays steady. Start with slightly less than you would pour of refined oil, because the flavour carries.

Buying a big tin

Fifteen litres suits a joint family, a mess kitchen or anyone who fries often. Decant into a small bottle for daily use and keep the main tin shut, in a dark cupboard, away from the gas.

Want a smaller quantity, take the 1 litre groundnut oil. For a change in the fodni there is wood pressed sesame oil, and everything else sits under cold pressed oils.

Frequently asked questions

What is the difference between cold pressed and refined oil

Cold pressed oil is squeezed out mechanically at low temperature and only filtered, so colour, smell and natural sediment stay in. Refined oil is pulled out with heat and chemicals, then bleached and deodorised. They behave differently in a pan and the cold pressed one tastes of the seed.

Which oil is best for deep frying

Groundnut is the usual pick in Maharashtra because it takes high heat and does not push a strong aftertaste into vada or bhaji. Hold the flame moderate and strain the oil afterwards.

Will a 15 litre tin go rancid before I finish it

Stored away from light and heat with the lid tight, it stays good for roughly six months. If you fry rarely, buy the five litre instead.