The history of cold pressed peanut oil is deeply intertwined with the agricultural practices and culinary traditions of regions where peanuts (also known as groundnuts) have been cultivated for centuries.
The cold pressing method of oil extraction has been practiced for thousands of years, particularly in regions where peanuts were grown. Traditional cold pressing involved using simple mechanical devices, such as wooden or stone presses, to crush the peanuts and extract the oil without the application of heat. This method ensured that the oil retained its natural flavor, aroma, and nutritional value, making it a preferred choice for culinary and therapeutic uses.
In India, for example, the ghani (a large mortar and pestle) was commonly used to cold press peanut oil. The slow, mechanical grinding process generated minimal heat, preserving the oil’s purity and quality. Cold pressed peanut oil became a key ingredient in Indian cooking, particularly in the southern regions where it was used for frying, sautéing, and adding depth to traditional dishes.
