Groundnut oil — peanut oil — is one of the most-used cooking oils across South and West India, and for good reason. It's versatile, has a gentle nutty taste, and handles heat well. Here's what's inside it and how to cook with it.
What's inside
Groundnut oil is made up mostly of monounsaturated and polyunsaturated fats, and it naturally contains vitamin E. Wood pressed groundnut oil keeps these intact along with its aroma, because it isn't exposed to high heat or chemical refining.
Flavour & smoke point
It has a mild, lightly nutty flavour that doesn't overpower a dish, and a relatively high smoke point — which is why it's a popular choice for deep frying and everyday cooking.
How to cook with it
Groundnut oil is an all-rounder: deep frying (bhaji, vada, samosa, chips), sautéing and curries, and tempering. Its neutral-nutty taste suits almost any regional cuisine.
Wood pressed vs refined groundnut oil
Refined groundnut oil is clear and neutral; wood pressed groundnut oil keeps its natural colour, aroma and vitamin E. If you want flavour and freshness, choose wood pressed. (More on this in our wood pressed vs refined guide.)
Storing it
Keep it in a cool, dark place away from the stove, and use it within a few months — unrefined oils are best fresh.
Try our wood pressed groundnut oil
Pressed slow in a wooden ghani, bottled fresh.
Shop groundnut oil →This article is general information about how oils are made and used. It is not medical or dietary advice.