5LWood Pressed Groundnut Oil — 5 Litre Tin
The trial tin. Enough to know the difference.
Kathiyawadi Groundnut · Zone VI · Jamnagar, Gujarat
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Kharif 2025, Batch 01
Five litres of single-origin singtel, pressed on a wooden ghani in Aliabada, Jamnagar, from Kathiyawadi G20 groundnuts grown in Agro Zone VI — the alkaline red-soil belt of North Saurashtra where the pH runs between 7.6 and 9.0. That soil is why this groundnut carries 79–81% oleic acid where standard crops manage 45–55%.
Nothing is added and nothing is removed. The oil never goes above 35°C, never meets hexane, bleaching earth or a deodoriser, and reaches you unfiltered. It smells like roasted groundnuts because that is exactly what it is.
Most people buy the 5L first, cook with it for a few weeks, and then move to the 15 kg dabba. That is the honest way to do it — taste before you commit.
Best for: A household of two to four, or anyone trying wood-pressed oil for the first time.
Specifications
- Volume
- 5 litres
- Pressing
- Wooden ghani, below 35°C
- Groundnut
- Kathiyawadi G20, Zone VI Jamnagar
- Oleic acid
- 79–81%
- Refining
- None — unrefined, unfiltered
- Shelf life
- 9 months, no preservatives
Bhurasa vs ordinary singtel
Frequently Asked Questions
A family of four cooking daily uses roughly 166g a day, so a 5L tin lasts about a month. If you cook lighter, expect six to eight weeks.
Buy the 5L if you have not cooked with real lakdi ghani tel before — the aroma and the sediment are noticeably different from refined oil and it is worth confirming you like it. If you already know you do, the 15L tin is meaningfully cheaper per litre.
It is the same oil by name — singtel (સિંગતેલ) simply means groundnut oil — but not by method. Most tins sold as "kachi ghani" are machine-pressed and then refined at 90–300°C, which strips the colour, the aroma and most of what was nutritionally interesting. Bhurasa is pressed on a wooden ghani below 35°C and never refined, bleached or deodorised, so it stays cloudy, aromatic and alive.
Because nothing was taken out. The sediment is phospholipids, natural waxes and trace minerals from the groundnut itself. Refined oils look clear precisely because chemical processing strips all of it away. Give the tin a gentle tilt before pouring.
Nine months from the pressing date printed on the tin. That is shorter than refined oil on purpose — there are no preservatives holding it together. Keep it sealed, cool and out of direct sunlight.