Here’s the truth about Cold-Pressed Oils You Need to Know!

What is Cold-Pressed Oil?

Cold-pressed oil is essentially the natural juice of oilseeds, extracted mechanically. Here’s what defines it:

• Low-heat, mechanical extraction: Seeds are crushed and pressed at controlled temperatures, without steam or excessive heat.
• No chemicals or solvents: Unlike refined oils, cold-pressed oils are made without hexane or chemical treatments.
• Unrefined and natural: The oil is bottled with minimal filtration and is not bleached or deodorised, so it retains its original colour and aroma.
• Naturally nutrient-rich: Minimal processing helps preserve vitamins like vitamin E and naturally occurring antioxidants.

In short, cold-pressed oils stay close to their original form, and you can taste it.

Cold-Pressed vs. Refined Oils

The main difference lies in how the oils are processed and how they’re used:

• Processing: Cold-pressed oils are gently extracted, while refined oils undergo high heat, solvent extraction, and multiple cleaning steps.
• Flavour: Cold-pressed oils retain the seed’s natural taste and aroma; refined oils are neutral and odourless.
• Smoke point: Refined oils handle very high heat better due to excessive refining. Cold-pressed oils are best for medium-heat cooking, sautéing, and finishing.
• Nutrients: Cold-pressed oils retain more natural compounds that are often lost during refining.
• Shelf life: Refined oils last longer due to heavy processing that removes natural compounds, often reducing flavour and nutrients. Cold-pressed oils are fresher but more delicate, so they should be stored in a cool, dark place and used within a reasonable time.

Why it Matters for Everyday Cooking?

So, why choose cold-pressed oil in your kitchen? There are a few reasons:

Richer, Authentic Flavour: Foods cooked in cold-pressed oils often taste more vibrant. For example, a tadka (seasoning) of cold-pressed mustard oil or cold-pressed sesame oil gives curries and dals a bold, traditional aroma. Cold-pressed oils add “a rich and flavourful depth” to dishes that refined oils can’t match.

Nutrient Retention: Cold-pressed oils retain more of the seed’s natural antioxidants and vitamins, such as vitamin E and carotenoids, which are often lost during refining.

No Added Chemicals: Because no chemical processing is needed, there are no residues from solvents like hexane. You’re using oil in its purest form.

Culinary Tradition and Versatility: Indian kitchens have long relied on pressed oils like mustard, sesame, and coconut for their flavour and resilience. Cold-pressed mustard oil is prized in Bengali and North-Eastern dishes, while coconut oil is central to South Indian cooking. Many of these oils also perform well at higher temperatures due to their natural fat composition.

Practical for daily use: Since Indian cooking often involves high heat, choosing stable oils matters. Many home cooks rotate oils, using a neutral cold-pressed oil for everyday frying and reserving aromatic ones for curries, pickles, and finishing touches.

In essence, cold-pressed oils combine tradition with quality. While they may cost a little more, many find the payoff in flavour, health and purity worth it.

Conclusion

“Cold-pressed” simply means oil extracted without extra heat or chemicals. The result is more of the seed’s natural flavour and nutrients in your food. Deeply rooted in Indian cooking, cold-pressed oils bring authenticity and richness to everyday meals. Used at the right heat and in the right dishes, they offer a simple, wholesome way to cook, and the confidence of knowing exactly what’s in your bottle.