Cold Pressed Kardai Oil ( Safflower Oil )
₹335
₹302
Description
Traditional Extraction (Ghani Method)
- "Ghani": This is the ancient, traditional method (using a modern, slow-speed machine) where oil is extracted by crushing safflower seeds under low pressure.
- Low Heat/Speed: The slow process is key to ensuring minimal heat generation (a cold-pressed oil typically does not exceed 40∘C to 50∘C).
- Preservation of Qualities: By avoiding high heat and harsh chemical solvents, the oil retains its:
- Natural Aroma and flavour: A mild, neutral, or slightly nutty flavour and aroma, making it highly versatile for various cooking styles.
- Nutrients and Antioxidants: Essential vitamins (especially Vitamin E), healthy fats, and natural antioxidant compounds remain largely intact.
- Unrefined State: The oil is minimally filtered (often just cloth-filtered) and does not undergo chemical processes like bleaching, deodorizing, or adding preservatives.
Cooking and High Smoke Point
Cold-pressed safflower oil's smoke point depends heavily on the fatty acid profile:
- High-Oleic Cold-Pressed Oil: Has a relatively high smoke point (often around 225∘C / 437∘F), making it stable and suitable for high-heat cooking like deep frying, stir-frying, and sautéing, without breaking down easily or losing its nutritional value.
- High-Linoleic Cold-Pressed Oil: Has a lower smoke point (can be as low as 107∘C / 225∘F). This variety is best used for salad dressings, dips, light sautéing, and finishing to preserve its delicate polyunsaturated fats.
Storage and Usage Tips
- Container: Storing it in a steel container or dark glass bottle away from light and heat is crucial to prevent the oil from going rancid, as natural, unrefined oils are sensitive to oxidation.
- Shelf Life: A shorter shelf life 6 months is common for unrefined oils because they lack the chemical stabilizers used in refined products.
- Usage: The High-Oleic type is suitable for most Indian high-heat cooking. The High-Linoleic type should be reserved for cold or low-heat applications.
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