If mustard oil is the bold voice of North and East India, groundnut oil is the gentle, dependable one of the West and South. Mild, nutty and versatile, it lets spices shine without competing with them.
A crop with a long journey
Groundnut originated in South America and has been cultivated for roughly 3,500 years. It reached India centuries ago and today India is one of the world’s major groundnut growers, with Gujarat, Andhra Pradesh, Tamil Nadu, Karnataka and Rajasthan among the key producing states.
Fun fact: it isn’t a nut
Botanically, the groundnut is a legume — closer to peas and beans than to almonds or walnuts. (It is still a major allergen, so anyone with a peanut allergy should avoid groundnut oil.)
What it brings to the kitchen
- A mild, nutty aroma that suits both savoury and sweet dishes.
- A traditional choice for frying farsan and snacks like pakoras, vadas, chakli and sev.
- A clean base for poha, upma, thepla, sambhar tadka and chutneys.
Wood-pressed groundnut oil and heat
Unrefined groundnut oil has a lower smoke point than refined versions (commonly cited at around 160 °C versus about 232 °C). For deep frying, heat it steadily on medium and avoid letting it smoke. For everyday sautéing and tadka, it is a natural fit.
From our label
VedSaras Wood Press Groundnut Oil is made from 100% groundnut, with no preservatives. Discover it here.
This article is for general information only and is not medical advice. VedSaras products are food items and are not intended to diagnose, treat, cure or prevent any disease. For personal dietary advice, please consult a qualified doctor or nutritionist.
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