Why We Prefer Cold-Pressed Coconut Oil

Coconut oil isn't new to us. It has been used in Indian homes for generations—for cooking, hair care and even skin care. But somewhere along the way, the way our oils are made changed.

Today, a bottle simply saying “coconut oil” doesn't tell you much about what happened between the coconut and the bottle.

And that's where cold pressing makes a difference.

So, what does cold pressed actually mean?

In simple terms, cold-pressed coconut oil is extracted mechanically, without relying on the kind of high-temperature processing used in many refined oils.

It is a relatively simple process, and that's exactly what we like about it.

Good coconuts already contain good oil. The aim shouldn't be to unnecessarily process them, but to extract that oil carefully and retain as much of its natural character as possible.

You can often notice this yourself. Cold-pressed coconut oil has the familiar aroma and taste of coconut. It feels like the ingredient it came from.

Why use it for cooking?

One of the reasons coconut oil has remained in traditional kitchens for so long is its versatility.

You can use it for regular cooking, sautéing vegetables, curries, chutneys and many traditional South Indian dishes. It also works well in certain baked foods and homemade snacks.

Coconut oil is naturally rich in saturated fats and contains lauric acid. Because of its fatty-acid composition, it is also relatively stable compared with oils that contain larger amounts of polyunsaturated fats.

Of course, that doesn't mean more oil is better. Coconut oil is still a fat and is best used as part of a balanced diet.

Cold pressed or refined coconut oil?

This is probably the more useful question.

Refined coconut oil is processed to create a more neutral taste and smell. Depending on the manufacturing process, refining can involve additional steps such as bleaching and deodorisation.

Cold-pressed oil takes a simpler route.

If you enjoy the natural taste and aroma of coconut and prefer an oil that hasn't gone through extensive refining, cold pressed is worth choosing.

It's useful outside the kitchen too

Most of us grew up seeing coconut oil used for more than cooking.

A little oil before a hair wash, on a dry scalp, for body massage or on dry skin—these are uses that have existed in Indian households long before coconut oil became a trendy ingredient.

That's one of the things we like about keeping a bottle at home. It doesn't have to sit only next to the stove.

What should you check before buying?

“Cold pressed” on the label shouldn't be the only reason you choose an oil.

Turn the bottle around.

Check the ingredient list. See what has been added, if anything. Look at how the oil has been extracted and where it comes from. And buy from a producer who is open about how the oil is made and tested.

At FreshMill, that's how we look at oils too.

We don't think food needs complicated stories. If you start with a good ingredient, process it carefully and don't interfere with it unnecessarily, you already have something worth putting on the table.

Sometimes, simpler really is better.