The land
Groundnut country
Saurashtra, the peninsula in south-west Gujarat, is India's biggest groundnut belt, with Rajkot, Junagadh and Amreli among its largest growing districts. To the north, farmers in Kutch grow groundnuts too.
Virgin cold-pressed groundnut oil
Pure groundnut oil. Pressed once.
Single-pressed from native-variety groundnuts grown in Saurashtra and Kutch, Gujarat, and bottled without refining.
- Unrefined
- Nothing added
- Tested every batch
Single-pressed
Cold Pressed Groundnut Oil Plastic Bottle 500 ml
Rs. 299.00
Rs. 399.00500ml
Tax included. Shipping calculated at checkout.
Our groundnuts come from Saurashtra and Kutch in Gujarat, the heart of India's groundnut country. We press native-variety nuts once, at low temperature, and bottle the oil after it has settled naturally.
The result is a golden oil with the warm, nutty aroma of fresh groundnuts that Gujarati kitchens are built on, for tadkas, theplas, farsan and everyday frying.
What we're cooking
Stock up and save
Discount applies automatically at checkout.
In stock
Cooking tips
Temper on medium heat. Warm the oil until a mustard seed sizzles straight away, then add your tadka. Smoking oil burns both the spices and the oil.
Made for frying. Groundnut oil has long been the frying oil of Gujarati kitchens. Fry at normal home temperatures and avoid reusing the same oil again and again.
Use it raw too. A spoonful over khichdi, dal or a chutney brings out its nutty flavour.
How it's made
Native-variety groundnuts from farms in Saurashtra and Kutch are shelled and pressed once, at low temperature, in our single-press machines. The oil rests for 2–3 days so the fine particles settle, then it's sieve-filtered and bottled. No refining, bleaching or deodorising.
Every batch is tested against FSSAI's parameters before it's packed.
Ingredients and storage
Ingredients: 100% cold-pressed groundnut oil from native-variety groundnuts. Nothing added.
Allergy: contains peanut. Unrefined groundnut oil can contain peanut protein.
Storage: keep tightly closed, in a cool, dry place away from direct sunlight. Shelf life is 18 months from packing.
Shipping and returns
Shipping is calculated at checkout. See our shipping policy and refund policy for details.
Frequently bought together
Cold Pressed Sesame Oil ( White Sesame Seeds )
Rs. 599.00 · 1 Litre PET Bottle
Cold Pressed Mustard Oil
Rs. 499.00 · 1 Litre PET Bottle
Cold Pressed Safflower Oil ( Kusuma Oil )
Rs. 489.00 · 1 Litre PET Bottle
Cold Pressed Coconut Oil
Rs. 799.00 · 1 Litre PET Bottle
Choose size
- One growing region
- Native varieties
- Pressed once
- Tested every batch
Grown in
Saurashtra & Kutch, Gujarat
Map: DataMeet India, CC BY 4.0. Boundaries as per the Survey of India.
Gujarat grows more groundnuts than any other state in India, and about three quarters of its groundnut fields are in Saurashtra.
The season
Sown with the monsoon
Groundnut here is a kharif crop. Farmers sow when the monsoon rains arrive in June and July, and lift the plants in autumn once the pods have filled underground.
The farmers
Kantaben Makwana, Khambha
For nearly 25 years, Kantaben has grown local groundnuts on her family farm in Saurashtra. Each crop is carefully hand-harvested, sun-dried and sorted before the kernels are pressed into oil.
From field to press
Pressed once
The unpeeled nuts come to our pressing unit, where we press them once at low temperature, let the oil rest for 2–3 days and sieve-filter it before bottling.
Farm to kitchen
From Gujarat's fields to your kitchen
01
Grown in Saurashtra & Kutch
Native-variety groundnuts, sown with the monsoon by farmers in Gujarat's groundnut belt.
02
Pressed once
The unpeeled nuts go through our press a single time, at low temperature.
03
Settled, tested, bottled
Rested for 2–3 days, sieve-filtered, lab-tested and packed in glass, tin or PET.
How it compares
Not all groundnut oil is made the same way
Single-pressed groundnut oil next to the refined oils on most shelves.
| Compare |
 Nune single-pressed
|
Refined groundnut oil
|
Blended cooking oil
|
|---|---|---|---|
| Groundnuts | Native varieties from Saurashtra & Kutch | Rarely stated | Not groundnut only |
| How the oil comes out | Pressed once at low temperature, then settled | Often solvent-extracted, then refined | Often solvent-extracted, then refined |
| Refined, bleached or deodorised | Never | Yes | Yes |
| Taste and aroma | Warm, nutty groundnut aroma | Neutral, flavour removed | Neutral |
| Added antioxidants | None | May contain permitted antioxidants | May contain permitted antioxidants |
| Growing region on the page | Yes, see above | Rarely | Rarely |
Refining removes the flavour and colour of the nut, along with some of its natural vitamin E. Pressing once and settling keeps them in the bottle.
Independently tested
Our lab report
We sent a sample of our groundnut oil to Equinox Labs, an independent lab, to test it against FSSAI's standard for groundnut oil. Every parameter they tested was within FSSAI's limits.
Acid value
1.19FSSAI max 6.0
Iodine value
90.84FSSAI range 85–99
Unsaponifiable matter
0.58 g/100 gFSSAI max 1.0
Lab's verdict
ConformsAll tested parameters within FSSAI limits
See all tested parameters
| Parameter | Nune result | FSSAI limit | What it tells you |
|---|---|---|---|
| Acid value | 1.19 | Max 6.0 | Freshness: the lower it is, the less the oil has broken down |
| Saponification value | 191.56 | 188 – 196 | Identity: in range for groundnut oil |
| Iodine value | 90.84 | 85 – 99 | Identity: in range for groundnut oil |
| Unsaponifiable matter (g/100 g) | 0.58 | Max 1.0 | Purity: within the limit for groundnut oil |
| Refractive index | 1.4631 | 1.4620 – 1.4640 | Identity: in range for groundnut oil |
Results for one sample, tested 3–9 June 2023 (report EQNX:001:LAB:F:23:06:00466). Acid value is a freshness check; the other values confirm the oil is pure groundnut oil.
What we're cooking
Cooking with groundnut oil
Three Gujarati favourites that show off a good groundnut oil.
Methi Thepla
Soft, spiced fenugreek flatbreads, the classic Gujarati travel snack. Groundnut oil goes into the dough and onto the tawa.
See the recipe
Ingredients
- 2 cups whole wheat flour (atta)
- 1 cup fresh methi (fenugreek) leaves, finely chopped
- ¼ cup plain curd
- 1 tsp ginger–green chilli paste
- ½ tsp turmeric
- 1 tsp red chilli powder
- ½ tsp ajwain (carom seeds)
- 1 tsp salt
- 2 tbsp Nune groundnut oil, plus more for cooking
- Water as needed
Method
- Mix the flour, methi, spices, salt and curd in a bowl.
- Rub in 2 tbsp groundnut oil, then knead to a soft dough with a little water. Cover and rest for 15 minutes.
- Divide into 12 balls and roll each into a thin 6-inch circle, dusting with flour.
- Cook on a hot tawa for about 30 seconds a side, then brush with groundnut oil and cook until golden spots appear on both sides.
- Serve warm with curd and pickle, or cool completely and pack for travel.
Sev Tameta nu Shaak
A quick Kathiawadi tomato curry finished with crunchy sev, cooked the Saurashtra way in groundnut oil.
See the recipe
Ingredients
- 2 tbsp Nune groundnut oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- A pinch of hing
- 1 tsp ginger–green chilli paste
- 4 medium tomatoes, chopped
- ¼ tsp turmeric
- 1 tsp red chilli powder
- 1 tsp coriander-cumin powder
- 1 tsp jaggery (optional)
- Salt to taste
- ½ cup water
- 1 cup thick sev
- Chopped coriander
Method
- Heat the oil and add the mustard seeds. When they crackle, add the cumin and hing.
- Add the ginger–chilli paste, then the tomatoes, turmeric and salt. Cover and cook until soft, about 6–8 minutes.
- Stir in the chilli powder, coriander-cumin powder, jaggery and water, and simmer for 3–4 minutes into a loose gravy.
- Just before serving, stir in the sev and coriander. Eat straight away with rotli or bhakri, before the sev softens.
Bharela Ringan
Baby brinjals stuffed with a peanut, sesame and coconut masala and cooked slowly in groundnut oil.
See the recipe
Ingredients
- 10–12 small brinjals
- 3 tbsp Nune groundnut oil
- ½ tsp mustard seeds
- A pinch of hing
- For the stuffing: 3 tbsp roasted peanuts, coarsely ground; 1 tbsp sesame seeds; 2 tbsp grated coconut; 1½ tsp coriander-cumin powder; 1 tsp red chilli powder; ¼ tsp turmeric; 1 tsp jaggery; 1 tsp lemon juice; salt to taste; 2 tbsp chopped coriander
Method
- Mix all the stuffing ingredients together.
- Slit each brinjal in a cross from the base, keeping the stem end joined, and fill with the stuffing. Keep any leftover stuffing.
- Heat the oil in a wide pan, add the mustard seeds and hing, then lay the brinjals in a single layer.
- Cover and cook on low heat for 20–25 minutes, turning gently every few minutes and adding a splash of water if they stick, until tender.
- Scatter over the leftover stuffing for the last 5 minutes. Serve with rotli or bajra rotla.
Why Nune
Questions, answered
What people ask before switching to Nune groundnut oil.
01 Why choose Nune groundnut oil?
Because of where it comes from and what we don't do to it. Native-variety groundnuts from Saurashtra and Kutch, pressed once at low temperature, settled and sieve-filtered. No refining, no bleaching, nothing added.
02 Is it good for deep frying?
Yes. Groundnut oil has long been the frying oil of Gujarati kitchens, for farsan like fafda and bhajiya. Fry at normal home temperatures, don't let the oil smoke, and avoid reusing the same oil many times.
03 Why is there sediment at the bottom?
We let the oil settle and sieve-filter it instead of refining it, so a few fine particles from the nut can collect at the bottom over time. It's natural; just pour gently.
04 Is it safe if I'm allergic to peanuts?
No. Groundnuts are peanuts, and unrefined, cold-pressed groundnut oil can contain peanut protein. If you have a peanut allergy, please avoid it.
05 Can I use it on skin and for oil pulling?
Many people do. It's pure groundnut oil with nothing added. Do a small patch test first, and skip it if you have a peanut allergy.