How to Switch Your Family from Refined to Wood-Pressed Oil

Many families decide to move away from refined oil but find it hard to stick with the change. Here is a simple, practical plan.

Step 1: Start with the oil you use most

Look at your kitchen. Most homes use one main oil for 80% of cooking. Replace that one first – usually groundnut, safflower or sesame in the South, mustard in the North.

Step 2: Expect a change in taste – for the better

Refined oil is deodorised and tastes of nothing. Wood-pressed oil tastes of its seed. Groundnut oil smells nutty, mustard is sharp, coconut is sweet. Most families get used to it in a week and then find refined oil bland.

Step 3: Use a little less

Because wood-pressed oil has more flavour, many families naturally use less. That also helps balance the slightly higher price.

Step 4: Don’t change your recipes

Use wood-pressed oil exactly as you used refined oil – for tempering, frying and sabzi. Groundnut, coconut and mustard oil handle deep frying well.

Step 5: Store it right

• Keep oil away from the stove and direct sunlight.
• Close the cap after every use.
• A little sediment at the bottom is normal – it is not a defect.

Step 6: Add a second oil

Once the first switch is done, add a second oil for variety – for example sesame for South Indian dishes or mustard for pickles. Rotating oils gives a wider mix of fats.

Managing the budget

• Buy the 5 litre pack of your main oil – it is the best value.
• Use 1 litre packs for oils you use less often.

Start with Hampi Pure® wood-pressed cooking oils – free shipping across India.