How Our Anjali Gingelly Oil Is Made!

 Gingelly oil, also known as sesame oil, is a popular cooking oil that is extracted from sesame seeds. here’s how your Anjali’s Gingelly Oil is made:

Steps in Making Gingelly Oil:

Seed Selection:

Cleaning:

  • Thoroughly clean the sesame seeds to remove dirt, stones, or other impurities.

Roasting:

  • Roasting the sesame seeds is a crucial step that enhances the flavor and aroma of the oil. It also helps in separating the oil from the seeds.
  • The seeds can be dry-roasted or roasted with a small amount of water. Dry roasting is a more traditional method.

Cooling:

  • After roasting, allow the seeds to cool before further processing.

Pressing:

  • The cooled sesame seeds are then pressed to extract the oil. There are different methods for pressing, including traditional methods using a wooden press or modern methods using hydraulic presses.

Filtration:

  • The extracted oil contains some impurities, and it is usually filtered to remove these particles. This step helps improve the clarity and purity of the oil.

Settling:

  • Allow the oil to settle for a certain period. This helps any remaining sediments to settle at the bottom, and the clear oil can be separated.

Storage:

  • Store the filtered and settled gingelly oil in clean, airtight containers. It’s essential to protect the oil from light and heat to prevent oxidation.

Variations:

Cold-Pressed Gingelly Oil:

  • Cold-pressing involves using a hydraulic press to extract oil at low temperatures. This method is believed to retain more of the natural flavor and nutrients in the oil.

Wooden Pressed Gingelly Oil:

  • Some traditional methods use wooden presses, where the sesame seeds are crushed with the help of a wooden press or mortar and pestle.

Refining:

  • Some commercially produced gingelly oils undergo refining processes, including degumming, neutralization, bleaching, and deodorization, to enhance shelf life and remove impurities.

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