Laboratory analysis confirms superior cold-pressing methodology maintaining oil temperature below 50°C during extraction. Traditional wooden Kolhu pressing preserves 95% of natural antioxidants compared to 60% retention in refined alternatives. Sun-drying process concentrates natural flavors while reducing moisture content to optimal 0.2% levels for extended shelf stability.

Nutritional profiling reveals 52% monounsaturated fatty acids, 32% polyunsaturated fats, and exceptional vitamin E content at 15.69mg per 100g. Smoke point testing validates 450°F capability, surpassing most cooking oil requirements for high-temperature applications without nutrient degradation.

Versus Refined Groundnut Oil: Retains 40% more natural nutrients through chemical-free processing. Flavor profile significantly enhanced with authentic nutty aroma absent in commercial refined versions. Price premium justified by 60% higher antioxidant levels and superior cooking performance.

Against Imported Cold-Pressed Oils: Native K10 variety offers distinct terroir advantages from Tamil Nadu’s mineral-rich soils. Direct farmer sourcing ensures 48-hour farm-to-press freshness compared to 2-week international supply chains affecting oil quality.

High-Heat Cooking: Ideal for tempering spices, deep frying at 375-400°F, and stir-frying vegetables. Oil maintains stability without producing harmful compounds at elevated temperatures.

Traditional Indian Cuisine: Enhances dal preparations, vegetable curries, and regional specialties. Natural nutty undertones complement aromatic spice blends perfectly.

Healthy Preparations: Perfect for salad dressings, finishing drizzles, and raw applications where nutrient preservation is priority. Use 1-2 tablespoons daily for optimal health benefits.

Storage Optimization: Transfer to dark glass containers if original packaging damaged. Maintain 65-75°F temperature range. Avoid refrigeration which can cause natural crystallization.