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Corn Oil


Maize or Corn is an annual cereal to the grass family of ‘Gramineae’. It is one of the most successful cereal grasses of all time. Originated around 10,000 years back, corn is a rich source of carbohydrates, Vitamin B, proteins and minerals.

Cotton Seed Oil


Cottonseed oil is an edible vegetable oil extracted from the seeds of the cotton plant. This pale yellow oil is generally used for cooking. It is further refined to to remove gossypol, a naturally occurring toxin that protects the cotton plant from insect damage.

Cumin Seed Oil


Cumin or cuminum cyminum is an aromatic spice known for its unique, bitter and warm flavor. This pale green seed mixes well with coriander and other seasonings and are widely used in preparing many appetizing cuisines all around the globe.

Flax Seed Oil

  • Palmitic acid: 6.0%
  • Stearic acid: 2.5%
  • Arachidic acid: 0.5%
  • Oleic acid: 19.0%
  • Linoleic acid: 24.1 %
  • Linolenic acid: 47.4 %
  • Other: 0.5 %

Hazenut Oil


Hazels (Corylus Avellana) are shrubs and small trees, native to Europe and Western Asia. It is about 12′ to 15′ tall, having simple, rounded leaves with double-serrate margins. The flowersin hazel plant are produced very early in spring, before the leaves, which are monoecious with single-sex wind-pollinated catkins.

Mustard Oil


Mustards are part of the oilseed family and are regarded both as a spice and as oilseeds. It is used widely in Eastern parts of India and Bangladesh. The oil, for the most part, contains fatty acids like oleic acids, linoleic acid and erucic acid.

Olive Oil


Widely used in Mediterranean countries, olive oil is a highly valuable and expensive oil and is well known for its health and medicinal benefits. It is prized primarily as it is the best and healthiest type of oil.

Palm Oil


Palm oil is the reddish-orange oil extracted from the fruit and kennel of a palm tree (Elaeis Guineensis), a native to tropical West Africa. It is the most widely produced vegetable oil in the world. This edible oil contains a very high percentage of saturated fat and used in making soaps, margarine, and lubricants, besides being used in cooking.

Peanut Oil


Peanut oil is about 50 percent monounsaturated and 30 percent polyunsaturated. Its major constituents are:

  • Palmitic Acid
  • Oleic Acid
  • Linoleic Acid
  • Arachidic Acid
  • Arachidonic Acid
  • Behenic Acid
  • Lignoceric Acid
  • Other Fatty Acids

Rapeseed Oil


Rapeseed, botanically brassica napus, is a flowering member of the family Brassicaceae. It is also known by the names of rape, oilseed rape, rapa, rapaseed and canola. Its name is originated from the Latin word for turnip, rāpum or rāpa, and is first recorded in English at the end of the 14th century.

Rice Bran Oil


Regarded as one of the healthiest cooking oils, rice bran oil is obtained from the germ and inner husk of whole brown rice. This mild and butty flavoured oil is quite popular cooking oil in several Asian countries, including Japan and China. Its high smoke point of 490°F (254°C) makes is suitable for high-temperature cooking methods such as stir frying and deep frying.

Sesame Oil


Seasame, botanically sesamum indicum, is an annual tropical plant in the genus Sesamum. There are contradictions regarding the actual origin of the plant, but probably it is a native to Africa where similar spices are found in large quantities. Sesame has a recorded history that dates back to Babylonian times.