Shikhar Upakar Cooking oil is extracted from seeds and used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dippings like bread dips. It comes with a unique ‘Low Absorb Technology’ which means that the food cooked in it absorbs less oil. It contains the goodness of Vitamin A and D2. It is pressed from the seeds of the sunflower. It can be used as a primary cooking oil in foods. It also has some herbal properties and could be used as medicine. Most commonly used for high cholesterol and preventing heart diseases, it is used as a source of unsaturated fat in the diet to replace saturated fats. It can be flavored with aromatic foodstuffs such as herbs, chilies or garlic.

Oils are extracted from nuts, seeds, olives, grains or legumes by extraction using industrial chemicals or by mechanical processes. Expeller pressing is a chemical-free process that collects oils from a source using a mechanical press with minimal heat. Cold-pressed oils are extracted under a controlled temperature setting usually below 105 °C (221 °F) intended to preserve naturally occurring phytochemicals, such as polyphenols, tocotrienols, plant sterols and vitamin E which collectively affect color, flavor, aroma and nutrient value.

Available Sizes

1 litre | 1.8 litres | 5 litres