Now in 250 ml & 500 ml trial packs  ·  Free delivery over ₹999  ·  Bulk pricing on 5 & 15 L tins
Sehat Organic

Pressed in Anand, Gujarat

Cold-pressed oils,
nothing taken out.

बूँद बूँद में सेहत

Boond Boond Mein Sehat

Groundnut, sesame, mustard and coconut — pressed below 45 °C, unrefined, and filled to order in five pack sizes from 250 ml to 15 L.

Cold-pressed below 45 °C Unrefined & filtered only No chemicals or additives
Cold-pressedPressed below 45 °C, never heat-treated
Zero refiningNo bleaching, deodorising or solvents
Batch testedFFA, moisture and peroxide checks
Farm-direct seedBought by the farm, not the spot lot

The range

Explore our cold-pressed oils

Choose your oil and pack size, from 250 ml to 15 L. Every price shows what you pay per litre.

Launch pricing, shown per litre so you can compare packs. Orders open the day our FSSAI licence is issued.

Save more

Combo packs

Two oils, one order — the way most kitchens actually buy.

Why Sehat Organic

Four things we will not compromise on

Single seed, single originGroundnut oil is only groundnut oil. Never extended with palm, rice bran or cottonseed.
Unrefined, alwaysColour, aroma and vitamin E stay in. Nothing is bleached or deodorised out.
Pressed to orderSmall batches, dated at fill. Oil is a fresh product, not warehouse stock.
Nothing wastedPress cake goes to nearby dairy farms. Tins come back and are reused.

Cold-pressed vs refined

Modern oil is engineered. Ours is simply pressed.

A refinery puts seed through solvent extraction, degumming, neutralising, bleaching and deodorising above 200 °C. What comes out is odourless, colourless and shelf-stable for years — and stripped of the vitamin E, phytosterols and aroma the seed carried.

We press at low temperature, let the oil settle, filter it through cloth, and stop there. It smells like the seed because it still is the seed.

See the full comparison
Sehat OrganicRefined oil
TemperatureBelow 45 °C200 °C+
ChemicalsNoneHexane, bleaching earth
Vitamin ERetainedLargely stripped
AromaPresentRemoved by design
AdditivesNoneOften TBHQ

How it’s made

Seed to bottle in six steps

No solvent. No heat above 45 °C. No chemical stage anywhere in the line.

In their words

What customers say

Stay in touch

A letter a month, and first call on new batches

One recipe, one note from the press, and early access when a fresh batch is filled.

One letter a month. No spam, and you can leave any time.

Shop all

Twenty packs, pressed this month

Filter by oil, or switch the whole grid to a pack size. Every card lets you change size and quantity before adding.

Launch pricing, inclusive of GST. Shipping and COD charges are shown at checkout when orders open.

Free delivery over ₹999Gujarat in 2–4 days, rest of India 4–7. Tins ship double-boxed.
Bulk & HoReCa15 L tins by the case on monthly contract pricing for kitchens and caterers.
Export enquiriesDocumentation, private label and container pricing for importers.

Our oils

Four oils, chosen by what you cook

Each one is cold-pressed, unrefined, and available in 250 ml, 500 ml, 1 L, 5 L and 15 L. Open an oil for its full specification, benefits and usage.

Choosing

Which oil for which pan?

UseBest choiceAlso works
Deep frying, farsan, puriGroundnut — approx. 220 °C smoke pointCoconut for South Indian frying
Everyday sabzi & dalGroundnut or sesameMustard, if you like the bite
Pickles & acharMustard — the pungency preservesSesame for Gujarati pickles
Tadka & chutneySesame — nutty and aromaticCoconut for coastal dishes
Baking & sweetsCoconut — solid below 24 °CGroundnut for a neutral note
Skin, hair & massageCoconut or sesameMustard for warming massage

Combo packs

Buy the pair, keep the kitchen stocked

Bundle pricing on the oil pairs households and kitchens order together.

Bundle pricing shown is our launch pricing.

Why cold-pressed

What survives the press — and what a refinery removes

Cold-pressed is not a health claim. It is a description of temperature. Here is what that temperature protects.

Vitamin E retainedTocopherols are heat-sensitive and are largely driven off during deodorising.
Phytosterols intactPlant compounds that refining strips out along with colour and aroma.
No processing trans fatNothing is hydrogenated, and no stage runs hot enough to create trans fats.
Real aromaThe seed still smells like itself — the clearest sign an oil is unrefined.
No additivesNo TBHQ, no synthetic antioxidants, no anti-foaming agents, no blends.
Fresh, not stockpiledShorter shelf life because nothing was added to extend it. Dated at fill.

Side by side

Sehat Organic cold-pressedTypical refined oil
Extraction temperatureBelow 45 °CAbove 200 °C at refining stages
MethodMechanical cold pressing onlySolvent (hexane) extraction, then refining
Chemical stagesNoneDegumming, neutralising, bleaching, deodorising
Vitamin E & phytosterolsLargely retainedSubstantially reduced
Colour & aromaGolden, seed-scented, may cloud when coldNear-colourless, odourless by design
Added antioxidantsNoneCommonly TBHQ or synthetic antioxidants
SedimentNatural settling possible — harmlessRemoved with winterising and filter aids
Shelf life6–9 months, kept cool and dark12–18 months
Yield from seedLower — oil is left in the cakeNear-complete recovery

General information about extraction methods, not medical advice. Cold-pressed oils are still fats — use them in normal cooking quantities.

Getting the best from them

Four habits that protect an unrefined oil

Keep it dark and away from the stove
Light and heat turn oil rancid faster than time does. A cupboard shelf beats the counter beside the hob.
Don’t re-fry repeatedly
Reuse frying oil once at most, and never after it smokes or darkens. True of every oil, refined or not.
Expect cloudiness in winter
Below about 15 °C groundnut and sesame can turn hazy and coconut sets solid. Both reverse with warmth and are signs the oil is unrefined.
Buy the size you’ll finish
An unrefined oil is best within six to nine months of pressing. Match the pack to how fast your kitchen cooks.

Common questions

Cold-pressed FAQ

Is cold-pressed the same as filtered oil?
No. “Filtered” describes only the last step and is often used for refined oils too. Cold-pressed describes the extraction temperature — ours stays below 45 °C.
Can I deep fry in it?
Yes, with the right oil. Groundnut (approx. 220 °C) and mustard (approx. 250 °C) are comfortably above Indian frying temperatures of 170–190 °C. Unrefined coconut is lower, so use it for shallow frying and tempering.
Why is there sediment at the bottom?
Fine seed solids settle naturally in an oil that has not been treated with filter aids. It is harmless — and a good sign.
Why does it cost more than refined oil?
Cold pressing leaves a meaningful share of the oil in the cake, so a kilo of seed yields less. You are paying for the oil that stayed whole rather than for maximum extraction.
How long does it keep?
Six to nine months from the press date for groundnut, sesame and mustard; up to twelve for coconut. Every pack is dated at fill.

How it’s made

Slow, cool, and deliberately simple

Six steps from farm seed to sealed pack. Mechanical pressing only — no solvent, no heat above 45 °C, no chemical stage.

Two ways to get oil from a seed

Cold pressing against solvent extraction

Cold pressing — what we doMechanical pressure at low speed keeps the oil below 45 °C. Yield is lower and roughly a third of the oil stays in the cake, but aroma, colour, vitamin E and phytosterols come through intact. The oil then settles and is cloth-filtered. That is the whole line.
Solvent extraction & refining — what we don’tThe industry default: hexane recovers nearly all the oil, then degumming, neutralising, bleaching and deodorising above 200 °C make it neutral and long-lived. Cheap, stable, and stripped of what the seed carried. We neither refine nor buy solvent-extracted oil to resell.
StageWhat happensTemperature
Seed intakeFarm-direct seed, sun-dried, moisture checkedAmbient
CleaningSieved, winnowed and de-stoned; groundnut decorticatedAmbient
Cold pressingSlow mechanical pressing, oil drawn off continuouslyBelow 45 °C
Settling48–96 hours in stainless tanks, gravity onlyAmbient
FiltrationFine cloth filtration — sediment out, colour and aroma inAmbient
FillingFilled, sealed and date-coded the same dayAmbient

Recipes & knowledge hub

Cooking, tradition, and what oil actually does

Practical writing for people who care what goes in the pan.

Featured — 6 min read

Why your grandmother’s oil smelled of something

If you grew up before the 1990s in most of India, cooking oil had a smell. Groundnut oil smelled of roasted peanut; mustard oil announced itself from the next room. Then oil became odourless, and a generation learned to read that as cleanliness.

What changed was not the seed but the process. Deodorising — steam-stripping at high temperature under vacuum — is the refinery stage that removes volatile aroma compounds, and it removes much of what those compounds travel with.

Unrefined oil asks something in return: keep it dark, keep it cool, finish it within a season. That is the whole bargain.

See what refining removes
Recipe — Gujarati methi thepla in cold-pressed groundnut oil

Thepla is the honest test of an oil: thin dough, a hot tawa, nothing to hide behind. Cold-pressed groundnut oil browns the fenugreek without turning bitter, and the thepla stays soft into the next day.

You need: 2 cups whole wheat flour, 1/4 cup besan, 1 cup finely chopped fresh methi, 3 tbsp Sehat Organic groundnut oil plus more for the tawa, 1 tsp ginger-green chilli paste, 1/2 tsp turmeric, 1/2 tsp red chilli, 1/4 tsp ajwain, 2 tbsp curd, salt.

Method: Rub the 3 tbsp oil into the flours until the mix holds shape when pressed — this is what keeps thepla soft. Add methi, spices, curd and salt; knead firm with as little water as possible and rest 15 minutes. Roll thin, cook on a medium tawa with a little oil on each side until brown spots appear, pressing gently with a cloth so they puff. Serve with curd and chundo.

Keeps four days at room temperature, a week refrigerated.

Kitchen science — smoke points, explained without the panic

A smoke point is the temperature at which an oil begins to break down visibly. Refined oils have higher smoke points because refining removed the free fatty acids and fine particles that smoke first — not because the fat itself is more stable.

Cold-pressed groundnut sits around 220 °C, comfortably above Indian deep-frying temperatures of 170–190 °C. Sesame is close behind, mustard higher but strongly flavoured, and unrefined coconut lower at around 175 °C — so coconut suits tempering and shallow frying rather than a deep kadhai.

Buying guide — how to tell a real cold-pressed oil from a label that says so

“Cold-pressed” is not tightly policed on Indian shelves. Four checks that cost nothing: smell it — a real unrefined oil smells distinctly of its seed; look at it — expect golden colour and winter haze, since water-clear at 12 °C means refined; read the whole label — any antioxidant, anti-foaming agent or “blend” disqualifies it; check the press date, not only the expiry.

And a fifth: an honest producer will tell you the yield is lower and the shelf life shorter. If everything sounds like an upgrade with no trade-off, something has been refined.

Storage — where to keep oil in an Indian kitchen

Decant from the 5 or 15 litre tin into a 1 litre bottle for daily use and keep the tin closed in a cool, dark place. Every time a large tin is opened it takes in air; a small working bottle means the bulk stays fresh to the last litre. Never store oil in direct sun on a balcony, and keep it off the shelf directly above the hob.

More on regional oil traditions and cooking temperatures as we write it.

About us

A small cold-press unit in Anand, and a stubborn idea

That edible oil should have one ingredient on the label: the seed it came from.

Sehat Organic Oils began as a micro unit in Anand, Gujarat — a cold press, a settling tank, a cloth filter, and a decision to make oil the slow way even though the fast way was cheaper in every column of the spreadsheet.

The name came first. Sehat is health — the word a grandmother uses when she tells you to eat properly. It set the brief: if an oil could not be served to family without an explanation, it would not carry the name.

Today the same press supplies homes, cloud kitchens and bulk buyers across Gujarat in 250 ml, 500 ml and 1 litre bottles and 5 and 15 litre tins — still in batches small enough that we can tell you which week’s seed is in your pack.

UnitMicro-scale cold-press unit, Anand, Gujarat
MethodMechanical cold pressing below 45 °C
RefiningNone — unrefined, filtered only
AdditivesNone. No antioxidants, no TBHQ, no anti-foaming agents
Oils pressedGroundnut, sesame, mustard, coconut
Packaging250 ml, 500 ml and 1 L food-grade PET  ·  5 L tin  ·  15 L tin
LicencesFSSAI licence and GST registration — applications in process
ServingRetail, HoReCa and bulk; export enquiries welcome

Sourcing

We buy seed by the farm, not by the mandi lot

Gr
Groundnut from SaurashtraBold-seeded groundnut from the Junagadh–Amreli belt, sun-dried on the farm and hand-sorted before pressing.
Se
Sesame & mustard from GujaratWhite sesame from north Gujarat and mustard from rain-fed plots, bought on a fixed pre-season price rather than spot rates.
Co
Coconut from the coastSun-dried copra pressed within days of arrival, so the oil stays sweet rather than musty.

Contact & support

Talk to the people who press it

Orders, bulk quotes, export enquiries or a question about a batch code — you reach the unit, not a call centre.

WhatsApp & calls+91 96240 23512Monday to Saturday, 9:00–19:00 IST
Emailhello@sehatorganic.comWe reply within one working day
Unit addressCold-press unit, Anand, Gujarat
Bulk, HoReCa & exportAsk for the trade price list and specification sheet.

Send an enquiry

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