Reference
Oil Guide
A practical reference. Smoke points, cooking methods, storage — written for real kitchens.
Technical Reference
Smoke Point Comparison
Smoke point is the temperature at which oil starts to break down and produce harmful compounds. Choose an oil with a smoke point above your cooking temperature.
| Oil | Smoke Point |
|---|---|
| तड़काTadka | 254°C |
| तलनाTalna | 260°C |
| अचारAchaar | 248°C |
| रोज़ानाRozana | 240°C |
| हल्काHalka | 246°C |
Cooking Guide
Which Oil for Which Job?
Deep Frying (170–190°C)
Highest smoke point (260°C). Neutral flavour. Won't break down at high temperatures.
Tempering / Tadka
Pungent aroma, traditional choice. The flavour is the point.
Everyday Sabzi / Curry
Neutral flavour. Affordable for daily use. Good all-rounder.
Light Sauté / Salad
Ultra-light texture. Clean taste. Lets ingredients shine.
Pickling
Sharp, pungent character. Natural antimicrobial properties preserve the pickle.
Education
Cold-Pressed vs Refined: What's the Difference?
Cold-Pressed (Kachi Ghani)
- Oil extracted by pressing seeds in a wooden kolhu
- No heat or chemical solvents used
- Retains natural aroma, flavour, and nutrients
- Lower yield = higher price
- Best for: tadka, pickling, salads, finishing dishes
Refined Oil
- Oil extracted using solvents, then refined
- Neutral flavour and odour
- Higher smoke point than unrefined versions
- Longer shelf life
- Best for: deep frying, baking, everyday cooking
Storage
How to Store Cooking Oil
Keep It Cool
Store oil in a cool, dark place away from the stove. Heat and light accelerate oxidation.
Seal Tight
Air exposure causes rancidity. Always close the cap tightly after use.
Use Clean Utensils
Don't let water or food particles enter the bottle. Moisture promotes microbial growth.
Check the Batch Code
Check the manufacture date on your bottle. Use within the recommended shelf life.
Consumer Awareness
How to Spot Adulterated Oil at Home
Adulteration is a real problem in the Indian edible oil market. Here are simple tests you can do at home to check if your oil is pure.
The Freeze Test
Refrigerate a small sample for 2 hours.
Pure mustard oil partially solidifies. If completely clear, it may be diluted.
The Heat Test
Heat a teaspoon. Notice the smoke and smell.
Pure oil has a characteristic smoke. Chemical smell = adulteration.
The Paper Test
Drop oil on paper. Let it sit for 15 minutes.
Pure oil leaves a minimal, even stain. Greasy rings suggest adulteration.
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