We deal with three types of cooking oils: Groundnut, Sesame and Sunflower.

Groundnut Oil or Peanut Oil has a long shelf life as compared to other foods and comes in various varieties: Refined, Virgin or Cold-pressed, Roasted and blended. An unopened can of peanut oil will stay fresh for approximately 2 years. Peanut oil is used in different cuisines around the world, especially the refined version which is golden or golden-brown in colour. One good thing about peanut oil is that used oil can be reused, however, it is preferred to store it refrigerated if it going to be reused. Once a can of peanut oil is opened, it is advisable to use it within 6 months.

Sesame Oil is extracted in various ways: small-scale expeller, bridge press, the Ghani process, ram press, large-scale extraction machines, expeller press, pressing followed by chemical solvent extraction or even cold-press. Cold-pressed oil is pale yellow, Indian sesame oil is golden and east-Asian sesame oils generally have a dark brown colour. In industries, it is used in injected drugs, coating of grains and as a cosmetic carrier. East-Asian cuisines use roasted sesame oil for seasoning. The Ayurveda branch of medicine uses sesame oil for massages.

Sunflower oil is extracted using chemical solvents, expeller pressing or cold pressing. Refined sunflower oil is non-volatile and has a high smoke-point of 207’C. Following types of Sunflower oil is commercially produced: high linoleic, hi oleic and mid-oleic, amongst which, the linoleic type is generally used as cooking oil. It is also used as a dietary supplement and as a fuel when mixed with diesel.