Sesame Oil | Natural Til Oil | Traditional Indian Cooking & Everyday Oil

Product details

The oil that has not changed because it did not need to The wooden ghani — a stone or wooden press turned slowly to crush oilseeds — is one of the oldest methods of oil extraction in India. It works without heat, without solvents, and without the chemical refining that modern commercial oil production relies on. What comes out is cold-pressed oil: unfiltered or lightly filtered, retaining the natural colour, flavour, and nutritional profile of the seed it came from. Tanushree Foods' Sesame Oil is made this way — extracted from sesame seeds in a wooden ghani, bottled without additives or preservatives, and labelled plainly for what it is: pure, cold-pressed til tel. What wooden ghani extraction means in practice Most sesame oil available in Indian supermarkets is solvent-extracted and then refined — a process that removes the natural flavour, alters the colour, and strips out heat-sensitive nutrients in order to produce a neutral, long-shelf-life product. Wooden ghani extraction uses mechanical pressure alone, at low temperatures, to release the oil from the seed. The oil that results is pale golden rather than water-clear, has a gentle natural sesame flavour that is present but not overpowering, and retains the antioxidants, vitamins, and healthy fatty acid profile that the sesame seed naturally contains. This method is slower, yields less oil per kilogram of seed, and requires more care in storage — but it produces an oil that is fundamentally different from its refined counterpart in flavour, nutrition, and the way it behaves in cooking. In the kitchen Cold-pressed sesame oil has a smoke point that suits most Indian home cooking methods — tempering, light sautéing, and finishing. In Maharashtrian cooking, til tel appears in traditional preparations including Makar Sankranti sweets, til-based chutneys, and certain vegetable dishes where its particular flavour is part of the recipe rather than a neutral background. It is also used as a finishing oil — drizzled over dal, stirred into rice, or added to a dish after the heat is off — where the flavour is most present. Because it is not refined or deodorised, the oil has a mild, identifiable sesame character. It does not dominate a dish the way toasted sesame oil does, but it is present — which is the point of using it rather than a neutral refined oil. Beyond cooking Sesame oil has one of the longest documented uses in Ayurvedic practice of any edible oil. It is used for oil pulling — swishing a tablespoon of oil in the mouth for several minutes as a traditional oral health practice. It is used as a massage oil, particularly for abhyanga (self-massage), where its warming properties and skin-absorption rate make it well suited to daily use. It is also applied directly to skin and hair as a conditioning treatment. For all of these uses, cold-pressed unrefined oil is significantly more appropriate than refined commercial sesame oil, which has had the very compounds that give it its therapeutic value largely processed out. Why the source and method matter At 500ml, this bottle contains oil that is traceable to a single process — wooden ghani cold-pressing — from a single ingredient — sesame seeds. There are no blends, no added refined oils, no antioxidant preservatives added to extend shelf life. The natural stability of sesame oil means it resists oxidation and rancidity without chemical assistance, which is why it has historically been one of the preferred oils for long-term storage and Ayurvedic preparations. Specifications Ingredient: Sesame seeds Extraction Method: Traditional wooden ghani (cold-press) Net Volume: 500 ml (Net Weight: 520 g) Shelf Life: 12 months from date of manufacture Additives: None Preservatives: None Packaging: Clear PET bottle with sealed cap Storage Store in a cool, dry place away from direct sunlight. Keep the bottle tightly capped after use. Cold-pressed oil is naturally stable but will oxidise faster if exposed to light and air repeatedly. Do not refrigerate — sesame oil may become cloudy at low temperatures, which does not affect quality but can be inconvenient. Use within 12 months of manufacture for best flavour and nutritional quality. About the Entrepreneur Tanuja has been making sesame oil for 4 to 5 years. She has her own traditional wooden oil press (ghana). By giving this traditional oil extraction method a proper business form while preserving the tradition, the business has been running. Through training in costing and trademark at Mann Deshi, she received proper guidance and the business began to flourish even more vigorously.