Sunflower Oil

A light, everyday cooking oil (surya kanti enne) – mild taste, nothing added.

Hampi Pure® Wood-Pressed Sunflower Oil is pressed from sunflower seeds and left unrefined, so it keeps its natural light golden colour and gentle, nutty aroma – very different from the clear, odourless refined sunflower oil sold in supermarkets.

Best for

• Everyday sabzis, dals and rice dishes
• Dosa, chapati and shallow frying
• Families switching from refined sunflower oil who want the same light taste, minus the chemicals
• Rotating with groundnut, sesame or mustard oil through the month

Why it is good for you

• Naturally rich in Vitamin E, an antioxidant
• Rich in unsaturated fats and low in saturated fat
• Unrefined – no hexane, no bleaching, no deodorising

How to use

• Use as your daily cooking oil – no change to your recipes
• Best for low to medium-heat cooking and shallow frying; for deep frying, groundnut oil is the better choice
• Tip: many nutritionists suggest rotating 2–3 oils through the month

Why wood-pressed?

We press the seeds slowly in a traditional wooden ghani (marachekku) at low speed, so the oil stays cool and keeps its natural nutrients, aroma and taste. No chemicals, no refining, no bleaching, no preservatives – just seeds, slowly pressed the traditional way.

FAQs

Why does it look and smell different from my old sunflower oil?
Refined sunflower oil is bleached and deodorised. Unrefined oil keeps its natural colour and a light seed aroma – that is how real sunflower oil looks.

Sunflower or safflower – which should I buy?
Both are light and mild. Sunflower is the familiar everyday taste; safflower (kusube) is a traditional North Karnataka oil and slightly lighter still.

Storage: Best before 12 months from packing. Keep in a cool, dry place away from sunlight. A little natural sediment is normal.