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Refined sunflower oil became India’s most popular cooking oil in the 1990s and 2000s – clear, light and odourless. But sunflower oil can also be made the traditional way, unrefined.
How refined sunflower oil is made
Seeds are pressed at high heat and the remaining oil is extracted with a solvent. The oil is then neutralised, bleached and deodorised. The result is pale, almost colourless oil with no smell. Read more in hexane in refined oil explained.
How unrefined sunflower oil is made
Seeds are pressed slowly in a wooden ghani, and the oil is filtered and bottled. Nothing is added or removed.
Side by side
| Refined | Wood-pressed | |
|---|---|---|
| Colour | Pale, clear | Light golden |
| Smell | None | Light seed aroma |
| Natural vitamin E | Reduced | Retained |
| Chemicals | Solvent, bleaching, deodorising | None |
| Best for | High-heat frying | Light, everyday cooking |
How to use unrefined sunflower oil
- Everyday sabzi, dal, upma and poha
- Dosa and chapati
- Low to medium-heat cooking and shallow frying
- For deep frying, use groundnut or coconut oil
Good to know
Sunflower oil is rich in omega-6 fats. That is one reason to rotate it with an oil like mustard or groundnut rather than using it alone.
