The oil aisle stops being background noise the day it matters.
Most of our customers found us after a hospital corridor — their own, or someone they love.
Nobody changes their oil
until something happens.
Most of our customers found us after a hospital corridor — their own, or someone they love. This is the road almost every one of them walked.
01
The wake-up
A report you didn't expect
Cholesterol, fatty liver, a stent in the family. Suddenly the label on the oil tin is the first thing you read — and it says nothing you can verify.
02
The reading
You learn what refining does
Solvent extraction, bleaching, deodorising at 200°C+. The oil survives. The antioxidants, the aroma and the vitamin E mostly don't.
03
The search
Everything claims 'cold-pressed'
Wooden ghana shops that don't own a press. ₹450 bottles with the same refining behind a pretty label. No temperature, no source, no proof.
04
The switch
You want to see it pressed
One factory. One seed. A number you can check — under 32°C — and a door you can walk through any working day.
We can't undo the report. We can make one thing in your kitchen honest.
Start with one litreMost “cold-pressed” oil
isn't actually cold.
Screw expellers and high-speed wooden churners spin. Spinning means friction. Friction means heat — often 50°C to 100°C. By the time the oil reaches your kitchen, the aroma and antioxidants are already cooked away.
Mass-market expeller
90°C
High-speed wooden churner
65°C
Merit Natural hydraulic press
< 32°C
Read the honest nutrition, not the label.
Including the protein question everyone is asking about oil.