Sesame Oil, Cold-Pressed

Sesame oil pressed from certified organic seed without heat or chemical solvent. The extraction method is the whole argument. Most cooking oil sold in India is solvent-extracted using hexane, then refined, bleached and deodorised — a process that strips colour, aroma and most of the compounds that made the seed worth pressing, and leaves an oil that tastes of nothing. Cold-pressing gives lower yield and costs more, which is why the price gap exists, but it keeps the sesamol and sesamin that make sesame oil unusually stable against rancidity, along with vitamin E and the actual flavour. This is the light golden Indian gingelly oil used for cooking, tempering and pickle-making — not the dark, intensely aromatic toasted sesame oil used as a finishing condiment in East Asian cooking. The two are not interchangeable. Also used in oil pulling and abhyanga. Pure & Sure tests each harvest against 250+ pesticide residues in NABL and ISO 17025 accredited laboratories.