The crop
An old oilseed
Sesame is one of the oldest oilseeds grown in India. In Andhra Pradesh its oil, nuvvula nune, is still a kitchen staple for tempering, pickles and festival food.
Virgin cold-pressed white sesame oil
Pure sesame oil. Pressed once.
Single-pressed from raw, native-variety white sesame grown in Andhra Pradesh, and bottled without roasting or refining.
- Unrefined
- Never roasted
- Tested every batch
Single-pressed
Rated 5.0 out of 5.0
Cold Pressed Sesame Oil (White Sesame Seeds)
Rs. 2,995.00
Rs. 3,995.005 Litre Tin
Tax included. Shipping calculated at checkout.
Our white sesame seeds come from Andhra Pradesh, where sesame, nuvvulu in Telugu, has been pressed for oil for generations. We press native-variety seeds raw, once, at low temperature, so the oil stays light and golden with a gentle nutty taste.
This is the nuvvula nune of Andhra kitchens: for pulihora, podis, pickles and everyday tadka.
What we're cooking
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Cooking tips
Light, not toasted. This oil is pressed from raw white sesame, so it's mild enough for everyday cooking, unlike dark toasted sesame oil, which is used a few drops at a time to finish dishes.
Made for pickles and podis. It's the traditional oil for Andhra pickles and for mixing with podi over hot rice or idli.
Temper on medium heat. Add mustard seeds once the oil is warm, and don't let it smoke.
How it's made
Native-variety white sesame seeds from Andhra Pradesh are cleaned and pressed once, raw and at low temperature, in our single-press machines. The oil rests for a few days so the fine particles settle, then it's sieve-filtered and bottled. No roasting, refining, bleaching or deodorising.
Every batch is tested against FSSAI's parameters before it's packed.
Ingredients and storage
Ingredients: 100% cold-pressed sesame oil from native-variety white sesame seeds. Nothing added.
Allergy: contains sesame. Unrefined sesame oil can contain sesame protein.
Storage: keep tightly closed, in a cool, dry place away from direct sunlight.
Shipping and returns
Shipping is calculated at checkout. See our shipping policy and refund policy for details.
Frequently bought together
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- One growing region
- Native varieties
- Pressed once, raw
- Tested every batch
Sesame, nuvvulu in Telugu, has long been grown and pressed for oil across Andhra Pradesh.
The season
Grown after the rice
Many Andhra farmers sow sesame in the cooler months after the rice harvest, on the same fields. The crop grows quickly and is ready in about three months.
The farmers
Vijaya, Ongole
On her farm in Ongole, Vijaya grows white sesame with patient, season-long care, nurturing each crop before its seeds make their way to our press.
From field to press
Pressed raw, once
We clean the white seeds and press them once at low temperature, without roasting. The oil rests for a few days and is sieve-filtered before bottling.
Farm to kitchen
From Andhra's fields to your kitchen
01
Grown in Andhra Pradesh
Native-variety white sesame from farms in Andhra Pradesh.
02
Pressed raw, once
The cleaned seeds go through our press a single time, at low temperature, without roasting.
03
Settled, tested, bottled
Rested for a few days, sieve-filtered, lab-tested and packed in glass, tin or PET.
Independently tested
Our lab report
We sent a sample of our sesame oil to Equinox Labs, an independent lab, to test it against FSSAI's standard for sesame oil. Every parameter with an FSSAI limit was within it.
Acid value
4.91FSSAI max 6.0
Iodine value
116.42FSSAI range 103–120
Unsaponifiable matter
1.0 g/100 gFSSAI max 1.5
Lab's verdict
ConformsEvery parameter with an FSSAI limit was within it
See all tested parameters
| Parameter | Nune result | FSSAI limit | What it tells you |
|---|---|---|---|
| Acid value | 4.91 | Max 6.0 | Freshness: the lower it is, the less the oil has broken down |
| Saponification value | 189.69 | 188 – 193 | Identity: in range for sesame oil |
| Iodine value | 116.42 | 103 – 120 | Identity: in range for sesame oil |
| Unsaponifiable matter (g/100 g) | 1.0 | Max 1.5 | Purity: within the limit for sesame oil |
| Refractive index | 1.4652 | 1.4646 – 1.4665 | Identity: in range for sesame oil |
| Bellier test (turbidity temperature) | 21°C | Not specified in the report | Purity test used to spot groundnut oil mixed in |
| Polenske value | Below 0.5 (BLQ) | Not specified in the report | Purity test used to spot coconut or palm kernel oil mixed in |
Results for one sample, tested 3–9 June 2023 (reports EQNX:001:LAB:F:23:06:00463 A and B). Acid value is a freshness check; the other values confirm the oil is pure sesame oil.
What we're cooking
Cooking with sesame oil
Three Andhra favourites made the traditional way, with nuvvula nune.
Pulihora
Tangy Andhra tamarind rice from festival and temple kitchens, with a generous sesame oil tempering.
See the recipe
Ingredients
- 1 cup rice, cooked and cooled
- A lemon-sized ball of tamarind (about 30 g), soaked in 1 cup warm water
- 4 tbsp Nune sesame oil
- 3 tbsp peanuts
- 1 tsp mustard seeds
- 1 tbsp chana dal
- 1 tbsp urad dal
- 4 dried red chillies
- 3 green chillies, slit
- 2 sprigs curry leaves
- ¼ tsp hing
- ½ tsp turmeric
- 1 tsp jaggery
- Salt to taste
Method
- Squeeze the soaked tamarind and strain to get a thick pulp.
- Heat 3 tbsp sesame oil and fry the peanuts until crisp. Add the mustard seeds, chana dal, urad dal, red chillies, green chillies and curry leaves, and fry until the dals turn golden.
- Add the hing, turmeric, tamarind pulp, jaggery and salt. Simmer, stirring, for 8–10 minutes until thick and the oil starts to separate.
- Fold the mixture into the cooled rice with the remaining 1 tbsp sesame oil.
- Rest for 30 minutes before serving so the rice soaks up the flavour.
Gutti Vankaya Kura
Andhra's much-loved stuffed brinjal, filled with a roasted peanut, sesame and coconut masala and cooked slowly in sesame oil.
See the recipe
Ingredients
- 8–10 small purple brinjals
- 4 tbsp Nune sesame oil
- ½ tsp mustard seeds
- 1 sprig curry leaves
- 1 small onion, finely chopped
- ¼ tsp turmeric
- 2 tbsp tamarind pulp
- Salt to taste
- For the masala: 2 tbsp peanuts; 2 tbsp sesame seeds; 2 tbsp dry coconut; 1 tbsp coriander seeds; 1 tsp cumin seeds; 4 dried red chillies; 4 garlic cloves
Method
- Dry-roast the peanuts, sesame, coconut, coriander, cumin and red chillies until fragrant. Cool, then grind with the garlic and a little salt to a coarse powder.
- Slit the brinjals in a cross from the base, keeping the stem end joined, and stuff with the masala. Keep the leftover masala.
- Heat the sesame oil, add the mustard seeds and curry leaves, then the onion and turmeric, and cook until soft.
- Add the brinjals, cover and cook on low heat for 15 minutes, turning gently.
- Mix the leftover masala with the tamarind pulp and ½ cup water, pour it over and simmer, covered, for 8–10 minutes until the brinjals are tender and the oil rises to the top.
Karam Podi
A spicy lentil powder for idli, dosa and hot rice. Make a well in the podi, pour in sesame oil and mix.
See the recipe
Ingredients
- ¼ cup chana dal
- ¼ cup urad dal
- 2 tbsp white sesame seeds
- 8–10 dried red chillies
- 6 garlic cloves (optional)
- A small piece of tamarind
- 1 sprig curry leaves
- 1 tsp salt
- Nune sesame oil, to serve
Method
- Dry-roast the chana dal and urad dal separately on low heat until golden.
- Roast the red chillies and curry leaves until crisp, then the sesame seeds until they start to pop.
- Cool everything, then grind with the garlic, tamarind and salt to a coarse powder.
- Store in an airtight jar for up to a month.
- To serve, make a small well in a spoonful of podi, pour in a teaspoon of sesame oil and mix with idli, dosa or hot rice.
How it compares
Not all sesame oil is made the same way
Raw-pressed white sesame oil next to the two other kinds you will find.
| Compare |
 Nune single-pressed
|
Toasted sesame oil
|
Refined sesame oil
|
|---|---|---|---|
| Seeds | Raw white sesame from Andhra Pradesh | Roasted sesame seeds | Rarely stated |
| How the oil comes out | Pressed once at low temperature, then settled | Pressed from seeds roasted until dark | Often solvent-extracted, then refined |
| Colour and flavour | Golden, mild and nutty | Dark brown, strong and smoky | Pale, flavour removed |
| Best used for | Everyday cooking, tempering, pickles, podis | A few drops to finish a dish | General cooking |
| Refined, bleached or deodorised | Never | No | Yes |
| Added antioxidants | None | Varies by brand | May contain permitted antioxidants |
Toasted and raw-pressed sesame oils are both genuine sesame oil; they simply do different jobs in the kitchen.
Why Nune
Questions, answered
What people ask before switching to Nune sesame oil.
01 Why choose Nune sesame oil?
Native-variety white sesame from Andhra Pradesh, pressed once while raw, at low temperature, then settled and sieve-filtered. No roasting, no refining, nothing added.
02 Is this the same as gingelly oil or nuvvula nune?
Yes. Sesame oil is called gingelly oil in many parts of India, nuvvula nune in Telugu and til ka tel in Hindi. Ours is pressed from raw white sesame, so it's lighter in colour and flavour than oil from roasted seeds.
03 How is it different from toasted sesame oil?
Toasted sesame oil is pressed from roasted seeds and tastes strong and smoky, so it's used a few drops at a time to finish dishes. Ours is pressed from raw seeds, so you can cook with it every day.
04 Is it safe if I'm allergic to sesame?
No. Unrefined sesame oil can contain sesame protein. If you have a sesame allergy, please avoid it.
05 Can I use it on hair and skin?
Many families use sesame oil for traditional oil massage. Do a small patch test first, and for babies, check with your paediatrician.
