Groundnut oil is a popular edible oil extracted from peanuts (Arachis hypogaea). It is widely used in cooking due to its mild flavor, high smoke point, and nutritional benefits. In some regions, especially in South India, cold-pressed groundnut oil is referred to as "Natu Palli Ennai" (natural peanut oil), which is traditionally extracted without chemicals, retaining its natural aroma and nutrients.

Key Features:

• Color: Light golden to deep yellow (varies based on refining process).

• Aroma & Flavor: Nutty, earthy, and slightly sweet (more pronounced in cold-pressed varieties).

• Smoke Point: ~230°C (450°F), making it suitable for frying, sautéing, and deep-frying.

• Texture: Lightweight and smooth.

Types of Groundnut Oil:

1. Refined Groundnut Oil – Processed to remove impurities, neutral in taste, and has a higher smoke point.

2. Cold-Pressed (Natu Palli Oil) – Extracted using traditional wooden presses, retains natural flavor, color, and nutrients.

3. Gourmet/Roasted Peanut Oil – Made from roasted peanuts, has a stronger nutty taste, used for flavoring dishes.

Nutritional Benefits:

• Rich in monounsaturated fats (MUFA) and polyunsaturated fats (PUFA), promoting heart health.

• Contains Vitamin E, an antioxidant that supports skin health.

• Good source of Omega-6 fatty acids (in moderation).

• Low in saturated fats compared to some other cooking oils.

Culinary Uses:

• Ideal for deep-frying, stir-frying, and tempering (tadka) due to high smoke point.

• Used in traditional Indian cooking, Asian cuisines, and salad dressings.

• Cold-pressed Natu Palli oil is preferred for its rich flavor in dishes like pickles, chutneys, and traditional curries.

Storage:

• Store in a cool, dark place to prevent rancidity.

• Cold-pressed oil has a shorter shelf life than refined oil.

Popular in:

India, China, Southeast Asia, and African cuisines.