Cold Pressed Olive Oil

[faq]What is safflower (kardi) oil and what makes it special? | Safflower oil (Kardi tel in Marathi/Hindi) is extracted from the seeds of the safflower plant (Carthamus tinctorius). It has been used in traditional Indian cooking — particularly in Maharashtra — for generations. It is notable for its high oleic acid (monounsaturated fat) content, which makes it heart-healthy and heat-stable. Cold pressed kardi oil also contains natural Vitamin E and is free from the chemical residues found in refined safflower oil. Raw Essence's cold pressed safflower oil preserves all these natural qualities.[/faq]
[faq]How is kardi oil traditionally used in Maharashtrian cooking? | In Maharashtra, kardi tel has been the traditional cooking oil for generations — used for making pohe, sabudana khichdi, bhakri tadka, daily sabzis (vegetable curries), dal tempering, and festive sweets. It has a mild, slightly nutty flavour that complements the relatively subtle spice profiles of many Maharashtrian dishes. With its growing health profile being recognised nationally, kardi oil is now being adopted beyond Maharashtra. Raw Essence's cold pressed version makes this traditional oil available with full traceability and quality verification.[/faq]
[faq]What is the fatty acid composition of safflower oil? | Raw Essence's cold pressed safflower oil is primarily composed of oleic acid (monounsaturated fat, approximately 75–80%), linoleic acid (polyunsaturated fat, approximately 12–15%), and a small amount of palmitic acid (saturated fat, approximately 5–6%). This composition is similar to olive oil in its oleic acid dominance, making it a heart-healthy choice. The natural Vitamin E content — particularly tocotrienols — contributes additional antioxidant protection. Exact batch-specific composition is available in the lab report via QR scan.[/faq]
[faq]Can I substitute kardi oil for olive oil in cooking? | Yes, in many applications. Both safflower oil and olive oil are high in oleic acid (monounsaturated fat) and have similar nutritional profiles. Cold pressed safflower oil has a lighter, more neutral flavour compared to extra virgin olive oil, making it a good substitute for Indian dishes where olive oil's distinct flavour might be incongruous. For salad dressings and Mediterranean preparations, extra virgin olive oil's characteristic flavour is preferred. For Indian cooking at medium heat, cold pressed safflower oil is an excellent, locally-sourced, and less expensive alternative to imported olive oil.[/faq]
[faq]Is this oil suitable for people with diabetes? | The oleic acid-rich profile of cold pressed safflower oil has been studied in the context of insulin sensitivity and blood sugar management. Some research suggests oleic acid-rich oils may have favourable effects on insulin response. However, dietary oil choices for diabetics should always be made in consultation with your endocrinologist or diabetic care team. As a pure, cold pressed oil without additives, Raw Essence safflower oil is nutritionally superior to refined alternatives for anyone, including those managing diabetes.[/faq]
[faq]What is the smoke point of cold pressed safflower oil? | Unrefined cold pressed safflower oil (high oleic variety) has a smoke point of approximately 160°C (320°F), which is suitable for everyday Indian cooking — tempering, sautéing, light frying, and regular stove-top cooking. For high-temperature sustained deep frying, the smoke point may be limiting. Raw Essence safflower oil is ideal for everyday household cooking at moderate to medium-high temperatures.[/faq]
[faq]Can safflower oil be used on skin and hair? | Yes. Cold pressed safflower oil is a light, non-greasy oil that absorbs well into skin — ideal for facial moisturising, body care, and as a carrier oil for essential oils. Its high linoleic acid content makes it particularly beneficial for acne-prone skin (linoleic acid is anti-inflammatory). For hair, it can be used as a light conditioning treatment. Its lighter texture compared to coconut or sesame oil makes it more comfortable for those who prefer non-greasy applications.[/faq]
[faq]Where does Raw Essence source its safflower seeds? | Raw Essence sources safflower seeds from trusted farming regions known for quality safflower cultivation, with a focus on Maharashtra and neighbouring states where safflower is a traditional and well-established oilseed crop. We source directly from farmers and FPOs at fair farm-gate prices. The exact sourcing region for your specific batch is available in the batch lab report accessible via the QR code on your product.[/faq]
[faq]Is there a difference between high-oleic and high-linoleic safflower oil? | Yes. Safflower seeds come in two primary varieties — high-oleic (predominantly monounsaturated) and high-linoleic (predominantly polyunsaturated). High-oleic safflower oil is more heat-stable and similar in profile to olive oil. High-linoleic is richer in Omega-6 but less heat-stable. Raw Essence sources high-oleic safflower seeds for better cooking stability and a superior oleic acid profile. The specific fatty acid composition for your batch is detailed in the QR-linked lab report.[/faq]
[faq]Is kardi oil available outside Maharashtra? How do I use it in non-Maharashtrian cooking? | Raw Essence ships across India and kardi oil can be used in any regional cooking tradition. Its mild, neutral flavour makes it an excellent everyday cooking oil for North Indian, South Indian, or any other cuisine. Use it exactly as you would use any light cooking oil — for tadka, sautéing, stir-frying, baking, and general cooking. The health benefits of cold pressed safflower oil make it a valuable addition to any Indian household's kitchen, regardless of regional tradition.[/faq]