Cold-pressed · Single-origin · Since 1965

Groundnut Oil

The oil that handles everything from a Gujarati farsan to a Chettinad fry.

Groundnut oil scene

Groundnut is the workhorse. It carries flavour without crowding it, takes a hot kadhai without smoking, and finishes neutral enough to let a tadka of cumin or curry leaves do its job.

In Gujarat and Maharashtra it is the oil of everyday — singdana tel in the home, the choice of the farsan-walla in the bazaar, the base for groundnut-til chutneys that arrive with the thali. In Tamil and Andhra kitchens, it stands in for sesame in summer when til oil sits heavy on the palate.

We press groundnut from a single source in Junagadh, Gujarat — the peanut belt of India, where the bold seed varieties have higher oil content and a cleaner finish. The seed is shelled, sorted, and pressed within seventy-two hours of arrival at the ghaani. Nothing else touches it.

The light gold colour is the giveaway: clear, with the faint smell of the shell when poured. If a groundnut oil smells of cardboard or burnt nut, it has been pressed hot. Ours is not.

Smoke point

230°C

Fat profile

48% MUFA / 33% PUFA / 18% SFA

Press temp

< 35°C

Source

Junagadh, Gujarat

Available in

500ml
1L
5L

From the inbox

Questions we are asked

What is the smoke point of Bharat groundnut oil?
230°C. Cold-pressed oils have lower smoke points than refined oils because the volatile aromatic compounds — the very flavour you bought the oil for — have not been stripped.
Is Bharat groundnut oil refined?
No. Bharat oils are cold-pressed in a wooden ghaani at temperatures below 30–40°C. There is no refining step, no solvent extraction, no deodorisation. The seed goes in, the oil comes out, nothing else.
Where can I buy this oil?
In the UAE, order on Amazon.ae. In India, WhatsApp the press directly or look for Bharat Oils at your local kirana. For hospitality and distribution enquiries, see our Trade page.