Pressed once at low temperature from organically grown seeds and nuts — retaining every vitamin, antioxidant, and essential fatty acid nature put there.
Cold pressing is the oldest and most natural method of extracting oil — using only mechanical pressure at temperatures below 45°C to crush seeds and nuts. This gentle process preserves the complete nutritional profile of the source: every vitamin, antioxidant, flavour compound and essential fatty acid remains fully intact.
Modern commercial oils are extracted using chemical solvents like hexane, then deodorised, bleached and refined at temperatures above 200°C — a process that destroys virtually all nutritional value and introduces harmful compounds like trans-fats and oxidation by-products. What's left is a nutritionally empty, chemically treated fat.
At Panchmandal, our seeds and nuts are organically grown on mandala farms, sun-dried naturally, then pressed just once using traditional wooden and stone presses — producing oils with their natural colour, aroma, and full nutritional potency intact. No hexane. No bleaching. No deodorisation. No refining. Ever.
Each oil is sourced from a single organic ingredient, pressed just once, and bottled without any processing — giving you the purest, most nutritious oil possible from each seed or nut.
🥜 Peanut
Smoke: 160°C
🌾 Sesame
Smoke: 177°C
🥥 Coconut
Smoke: 175°C
🌿 Mustard
Smoke: 250°C
🌻 Sunflower
Smoke: 107°C
🌸 Safflower
Smoke: 210°C
Extraction temperature never exceeds 45°C. Above 50°C, heat begins destroying enzymes, oxidising polyunsaturated fats, and degrading vitamins. Our oils stay genuinely cold-pressed.
Commercial oils are extracted using petroleum-derived hexane solvent, then steam-stripped. Residual hexane remains in the oil. Ours use only mechanical pressure — no chemicals, ever.
Every variety is grown organically on Panchmandal's mandala farms or sourced from certified organic farmers. Single-origin means traceability from seed to bottle.
Our oils retain their natural colour, natural aroma and natural flavour — every one looks and smells distinctly different. That variation is proof of authenticity, not a defect.
Cold-pressed oils are sensitive to light oxidation. We bottle in dark glass to preserve freshness, fatty acid integrity and vitamin content throughout shelf life.
Every benefit that refined oil destroys — cold-pressed oil preserves completely
Natural balance of Omega-3 and Omega-6 fatty acids reduces LDL cholesterol, lowers inflammation and protects arterial health — without refined oil's harmful trans-fat risk.
Essential fatty acids DHA and ALA — preserved only in cold-pressed oils — are critical for myelin sheath formation, memory, cognitive performance and mood regulation.
Polyphenols, tocopherols and plant sterols in unrefined oils actively reduce systemic inflammation — the root cause of arthritis, diabetes and cardiovascular disease.
Fat-soluble Vitamin E, natural emollients and essential fatty acids nourish skin deeply, reduce acne, improve elasticity and condition hair at the follicle level.
Unrefined oils support bile production, fat-soluble vitamin absorption (A, D, E, K) and liver function. Refined oils burden the liver with chemical residues and oxidation products.
Healthy fats are the building blocks of all steroid hormones — testosterone, oestrogen, cortisol. Adequate essential fatty acids from cold-pressed oils support hormonal health naturally.
Vitamin E, zinc and natural antioxidants in cold-pressed oils strengthen the immune system, protect cells from oxidative damage and reduce susceptibility to infections.
Healthy fats from cold-pressed oils trigger satiety hormones, reduce cravings, support fat metabolism and — unlike refined oils — do not disrupt insulin signalling.
Different oils are suited to different temperatures and purposes. Here's how to choose and use each oil wisely for maximum flavour and nutrition.
Best oils used raw preserve maximum nutrients — best for dressings, dips, drizzles and finishing.
Gentle sautéing preserves the oil's nutritional value and brings out its natural flavour in cooked dishes.
Only oils with high smoke points should be used for deep frying and high-heat Indian cooking.
Cold-pressed oils add depth of flavour and nutrition to baked goods and modern cooking preparations.
Cold-pressed oils are fundamental to Ayurvedic practices — used both internally and externally for healing.
Cold-pressed oils have been used in India as natural beauty treatments for thousands of years.
Using the wrong oil at the wrong temperature degrades nutrients and can produce harmful compounds. This guide helps you choose correctly every time.
💡 Smoke point values are for unrefined cold-pressed oils. Refined versions have higher smoke points but destroyed nutrition. Always choose the right oil for the right heat.
The market is flooded with "cold-pressed" oils that are neither cold nor pressed. Our process is transparent, traceable and uncompromising.
Every seed and nut is organically grown — no synthetic pesticides, herbicides or fertilisers. Chemical-free farming means chemical-free oil.
We use traditional wooden ghani presses alongside modern cold-press equipment — both methods stay below 45°C, preserving maximum nutritional integrity.
We press once and discard the cake. Many brands re-press with chemical solvents for more yield. Our single-press policy guarantees the purest, least-oxidised oil.
Cold-pressed oils oxidise over time. We press in small batches and dispatch fresh — ensuring you receive oil at peak nutritional value, never sitting in a warehouse for months.
Polyunsaturated fatty acids degrade with light and leach microplastics from plastic bottles. Our dark glass bottles protect oil quality from press to your kitchen.
Make the switch from chemical-refined to naturally cold-pressed. Your food will taste better, your family will be healthier, and you'll feel the difference within weeks.
