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COOKING OILS

Refined Sunflower Oil Refined sunflower oil has found wide acceptance because of its high polyunsaturated fatty acid content, bland flavour, good storage stability and low viscosity (Semwal et al. 1996). Refined sunflower oil has emerged as one of the most popular cooking oil in India. bgImage unrefined sunflower oil Unrefined sunflower Oil Cold-pressed, unrefined sunflower oil is harder to find in the US and best saved for vinaigrettes and other low-heat applications that can show off its flavors, while refined sunflower oil's high smoke point (440 to 475°F) make it a solid choice for high-heat applications like frying and sautéeing. bgImage rapeseed oil Refined Rapeseed Oil Canola oil is a vegetable oil derived from a variety of rapeseed that is low in erucic acid, as opposed to colza oil. There are both edible and industrial forms produced from the seed of any of several cultivars of the plant family Brassicaceae bgImage Unrepressed oil Unrepressed oil Canola oil is a vegetable oil derived from a variety of rapeseed that is low in erucic acid, as opposed to colza oil. There are both edible and industrial forms produced from the seed of any of several cultivars of the plant family Brassicaceae.