Gingelly (Sesame) Oil, Pure Cold Pressed, High quality

Raw gingelly oil is cold-pressed from untoasted sesame seeds and has a light colour with a mild, nutty aroma suited for South Indian cooking. Roasted sesame oil, commonly used in Chinese cuisine, is made from toasted seeds and has a much darker colour and stronger, smokier flavour.

Gingelly oil has a moderate smoke point, making it suitable for light sauteing and tempering, but it is not the best choice for prolonged deep frying since prolonged heat can affect its flavour and nutrient quality. It works best as a finishing oil or for quick tempering rather than sustained high-heat use. For frying, this guide to cold pressed groundnut oil benefits explains why it is a better fit.

Gingelly oil has a lighter texture and nutty flavour suited for tempering and finishing dishes, while organic coconut oil has a distinct aroma better suited for South Indian and coastal style curries. Many households rotate between the two depending on the dish being prepared. You can compare more options in our cold pressed oils range.

Yes, gingelly oil is commonly used to temper spice blends, and its mild nutty flavour pairs particularly well with curry masala when preparing gravies or dry curries. The oil helps release the aroma of the spices better during the tempering process. Our masala podi range has more blends that work well with it.

Yes, a small drizzle of gingelly oil over cooked millets like kodo or foxtail millet enhances flavour and helps with better absorption of certain nutrients. It works especially well with simple millet dishes like khichdi, upma and curd rice.