Cold Pressed vs Refined Oil: 7 Differences You Can See, Smell and Taste
Not sure whether that bottle in your kitchen is really cold pressed? These seven differences will help you tell in under a minute.
More hotels, mess kitchens, hostels and temples in and around Madurai are moving from refined oil to chekku oil. Customers taste the difference, and the health story is a genuine selling point. Here is how to make the switch practically.
Pack sizes
- 5 L can – ideal for small hotels, tiffin centres and large families. Easy to lift and pour.
- 15 kg tin – the standard for commercial kitchens and temples. Roughly 16.5 litres of oil. Comes with a pouring cap; we recommend decanting into a 5 L can for daily use.
Which oil for what
Groundnut oil for all frying and general cooking. Gingelly oil for sambar, kuzhambu, pickles and podi. Coconut oil for Kerala-style dishes and aviyal. Illuppai or gingelly oil for temple lamps.
Storage in a commercial kitchen
Keep tins in a cool store room, off the floor, away from the stove and sunlight. Use within two months of opening. Rotate stock – first in, first out. Label each tin with the date opened.
Pricing
Trade pricing for regular weekly or fortnightly supply is lower than the website price. Tell us your monthly volume and delivery location and we will quote. Within Madurai city we deliver ourselves; for other towns we arrange transport.
How to order
- Call or WhatsApp +91 63813 79240, or use the contact form and select “Bulk / trade enquiry”.
- We confirm quantity, price and delivery schedule.
- Pay by UPI, bank transfer or Razorpay link. GST invoice provided.
Many of our institutional customers started with a single 15 kg tin as a trial. We are happy to do the same for you.
