
Groundnut Oilशेंगदाणा तेल
The everyday oil of the Indian kitchen, pressed the long way.
Smallholder farms, Saurashtra · Gujarat
Eight oils, each from one seed and one district. The press temperature and the smoke point are printed here because they are the two numbers that actually decide what an oil is good for — everything else is packaging.

The everyday oil of the Indian kitchen, pressed the long way.
Smallholder farms, Saurashtra · Gujarat

Sharp, pungent and completely unapologetic.
Farmer collective, Bharatpur · Rajasthan

Sun-dried copra. Nothing else has ever been in the bottle.
Family grove, Coimbatore · Tamil Nadu

Til — the oldest oilseed India ever pressed.
Rain-fed plots, Kalaburagi · Karnataka

Light, clean and quiet — the oil that lets the food speak.
Dryland plots, Latur · Maharashtra

Kardai — the light, quiet oil of the Deccan.
Rain-fed plots, Solapur · Maharashtra

Javas. Never heated, never cooked — spoon it cold.
Bundelkhand plots, Sagar · Madhya Pradesh

Badam tel, pressed from whole kernels — edible, not merely cosmetic.
High-altitude orchards, Pulwama · Jammu & Kashmir