K
Kotiswara Oil
Industries · Since 1984
How it is made

The chekku method — patient, pure, unhurried.

A slow process that survived modernisation because nothing else makes oil taste like this.

Cold-pressed oil flowing from a wooden chekku

Groundnut Oil

  1. 01
    Selection of fresh locally sourced Pattani groundnuts
  2. 02
    Removal of malformed or rotten nuts
  3. 03
    Traditional cold pressing using the chekku method
  4. 04
    No chemical processing at any stage
  5. 05
    Natural clarification through filter cloth
  6. 06
    Packed while preserving aroma and nutrients

Gingelly Oil

  1. 01
    Selection of premium cultivated black sesame seeds
  2. 02
    Cleaning and quality inspection
  3. 03
    Traditional extraction using the chekku process
  4. 04
    Palm jaggery (karupatti) used during extraction
  5. 05
    Natural separation of oil cake
  6. 06
    Natural filtration — completely unrefined

Coconut Oil

  1. 01
    Procurement from trusted coconut farms
  2. 02
    Sun drying of coconut kernels
  3. 03
    Traditional cold pressing
  4. 04
    No sulphur treatment
  5. 05
    Zero chemicals used
  6. 06
    Cotton cloth filtration
  7. 07
    Packed while preserving natural aroma and flavour