Oil is a basic ingredient in every kitchen, especially an Indian kitchen. From mum’s making their finger-licking sabzis to giving tadkas to the dals and haleem, or frying pappad and more, oil is central
to all Indian cooking.
But it is not unknown that they can also be problematic for people who have heart and other health issues. Cutting down on oil is the one thing that will always been advocated by doctors when dealing with health problems, especially once you begin to age.
But a shift is underway in Indian kitchens. People are gradually moving away from convenience-led decisions toward more informed, intentional choices. As awareness around food sourcing and processing grows, certain foods with clean labels and edible oils, particularly cold-pressed varieties, are coming into sharper focus. We speak to Dr Shilpa Vora, Chief R&D Officer, Marico Limited & Foods Expert, who shares that cold-pressed oil, once a background ingredient, is now being examined more closely.
What are cold-pressed oils?
Cold‑pressed oils are extracted using mechanical pressure at relatively low temperatures. This gentle process helps the oil stay closer to its natural form, retaining its inherent aroma, flavour, and naturally occurring bioactive compounds such as sterols, phenolics, and carotenoids.
In Indian kitchens, cold‑pressed oils are far from new. Oils like groundnut, sesame, mustard, and coconut have long been valued for their distinct sensory profiles and their place in regional and seasonal cuisines. Their familiarity, rooted in traditional food practices, is now intersecting with modern nutritional awareness.
These single‑seed oils each bring their own character, whether it’s the nutty warmth of groundnut oil, the earthy fragrance of sesame, or the bold pungency of mustard, adding depth and authenticity to everyday meals.
Why is cold-pressed oils gaining traction?
For many, knowing how an oil is made is just as important as how it performs in the kitchen. At the same time, rising awareness around essential fatty acids such as linoleic acid (LA) and alpha‑linolenic acid (ALA), which the body cannot synthesize on its own, is prompting consumers to think more holistically. This understanding has strengthened conversations around rotating oils or using a mix of sources to support a broader nutritional profile across meals.
Role of multi‑source cold‑pressed oils
Building on this idea of variety, multi‑source edible cold‑pressed oils such as blends of groundnut with sesame or safflower are gaining attention. These thoughtfully crafted blends combine the natural characteristics of different seeds, offering a balance of flavour and fatty acids while remaining versatile for daily cooking.
When produced with care, such blends retain the intrinsic properties of each oil, making them suitable across a range of cooking applications. For consumers, they offer another practical way to introduce diversity into everyday meals without complication.
Importantly, it is the thoughtful combination of oils in appropriate quantities, and careful preparation that makes the difference. Ultimately, these choices are not about following trends, but about doing the basics better, remaining connected to tradition, embracing science, and nurturing healthier habits, one meal at a time.
