Light Sesame Oil
Til ka Tel / Gingelly Oil
Pressed from raw, untoasted white sesame seed in India's western kachi ghani belt across Gujarat and Rajasthan, this is the light, golden gingelly oil, not the dark toasted kind. Slow, low-temperature wooden-press extraction keeps its clean, gently nutty character and high smoke point intact. Reach for it as a neutral-but-characterful cooking oil for South Indian tempering, stir-fries, dressings and a daily drizzle.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Gujarat & Rajasthan, India
- Light cold-pressed gingelly oil
- Kachi ghani (cold wooden-press), raw seed
- High; suited to frying and tempering
- 100% sesame oil; ETO-free, lab-tested for MRL & aflatoxin
- 12-24 months ambient; keep cool and sealed
Also known as · Gingelly Oil · Til Oil · Huile de Sesame
How to use it
South Indian tempering (tadka) and pickling oil
High-heat stir-frying and shallow-frying
Light, nutty salad dressings and marinades
Finishing drizzle over noodles and rice bowls
Daily cooking oil and Ayurvedic self-massage
Questions
- Is gingelly oil the same as light sesame oil?
- Yes. Gingelly (the South Indian name) and til ka tel (the North Indian name) both refer to light sesame oil pressed from raw, untoasted sesame seed.
- How is it different from the dark sesame oil used in Chinese cooking?
- Dark sesame oil is pressed from toasted seed and used as a strong finishing flavour. This light oil is pressed from raw seed, so it is milder and can be used as your main cooking oil.
- Can I cook on high heat with it?
- Yes. Light sesame oil has a high smoke point and is the classic choice for tempering spices and stir-frying in Indian and pan-Asian kitchens.
