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Divine Agro Groundnut Oil - 1ltr.
Rs. 495.00
Estimated delivery between September 02 and September 04.
Rs. 495.00
Rs. 495.00
Divine Agro Groundnut Oil
Divine Agro Groundnut Oil (Peanut Oil) is a premium culinary oil extracted from high-grade, sun-ripened groundnuts (Arachis hypogaea). Processed carefully to retain its natural nutrient profile, this oil is free from synthetic additives, chemical preservatives, and artificial coloring agents. Packaged in a convenient 1-litre bottle, it serves as a versatile, heart-healthy kitchen essential, particularly favored for traditional Indian cooking, deep-frying, and sautéing.
Technical Specifications & Product Matrix
| Attribute | Specification |
| Volume | 1 Litre |
| Product Type | 100% Pure Groundnut Oil |
| Smoke Point | High (Approx. 232°C / 450°F) |
| Color Profile | Naturally clear, deep golden-yellow |
| Primary Fatty Acids | Rich in Monounsaturated Fatty Acids (MUFA) and Polyunsaturated Fatty Acids (PUFA) |
| Nutritional Elements | Natural Vitamin E (Tocopherol) and Phytosterols |
Culinary Science: Why Groundnut Oil is Ideal for High Heat
Groundnut oil is highly favored by professional chefs and home cooks alike due to its unique chemical stability and neutral flavor transfer:
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High Smoke Point: With a smoking threshold of roughly 232°C, groundnut oil does not easily break down, oxidize, or release harmful free radicals during high-temperature cooking tasks like deep-frying, stir-frying, or pan-searing.
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No Flavor Transfer: Groundnut oil possesses a unique physical property—it does not absorb or transfer flavors from one food item to another cooked in the same batch. This makes it incredibly efficient for frying multiple ingredients sequentially.
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Heart-Healthy Lipid Profile: It is packed with Monounsaturated Fatty Acids (mostly Oleic acid). Replacing saturated fats in your diet with unsaturated fats like groundnut oil helps maintain healthy cholesterol levels and supports overall cardiovascular wellness.
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Rich in Antioxidants: The oil naturally contains Vitamin E, a powerful fat-soluble antioxidant that protects body cells from oxidative damage while naturally extending the oil's shelf life.
Sautéing and Deep-Frying Best Practices
To preserve the quality of the oil and ensure perfectly crispy, non-greasy food, follow these cooking steps:
Before adding food to the hot oil, make sure your ingredients are patted completely dry. Excess surface moisture causes the oil to splatter violently and cools the cooking temperature down rapidly, making your food soggy.
For deep-frying, heat the oil to between 175°C and 190°C before dropping in your food. If the oil is too cold, the food will absorb excess fat; if it is too hot, the exterior of your food will burn before the inside is cooked through.
After frying, let the oil cool down completely. Strain it through a fine-mesh sieve or cheesecloth to remove food particles, and store it in a cool, dark place. Removing food debris prevents the oil from turning rancid or smoking prematurely on its next use.
Storage Advisory: To protect the delicate unsaturated fats from oxidation, keep your 1-litre bottle tightly capped in a cool, dark kitchen cabinet away from direct stove heat and sunlight. Exposure to heat, air, and light will accelerate rancidity, altering the fresh, nutty flavor of the oil.
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