Pressed slow, on a Cold pressed, under 40°C — the way oil has always been made in Tamil homes. No solvents, no bleaching, no rush to the bottle.
Both start as the same seed. What happens next is why one tastes like something and the other tastes like nothing at all.
Sourced from known farms, one variety per batch — never blended with cheaper fillers to stretch a harvest.
Slow rotation, low friction, extraction that takes hours instead of minutes — so heat never builds up.
Every batch checked for free fatty acid content and adulteration before it's ever bottled.
