Categories: Cooking Oil
Keywords/Tags: Edible/Cooking Oil
Unave Marunthu! Marunthe Unavu!!
Traditionally, south India was known for using cold pressed oil. Bullocks were led around the ‘chekku’, turning the wooden crusher to extract oil. It was sold loose and people would head to the mills with containers to collect it. Later, industrialized, refined oils took over the market, but now the wheel seems to have come full circle, with people heading back to the ‘chekku’.
Cold pressing is a technique in which the oil is mechanically pressed from the seeds at temperatures not exceeding 120⁰F. “The nutrients, which are usually destroyed by heat while churning and refining, are retained in this method.
Vaagai wood is used as the churner to extract oil as it is rich in medicinal properties and that’s why it is called as MARACHEKKU. It absorbs heat and maintains atmospheric temperature.
Pure cold-pressed oil is not refined, processed or deodorized. “It is also rich in antioxidants, which boosts immunity.”
Ullaththin Arogiyame! Udalin Arogiyam!!
Vaagai wood absorbs the heat generated during the extraction of oil from the seeds and maintains the atmospheric temperature. This quality helps to retain the natural nutritional value and aroma of the extracted oil. On the other side vaagai oil finds a special mention in ancient sangam literature too for its medicinal value in healing wounds. The cold pressed oil this way is a package of nutrients and natural medicine, something our ancestors enjoyed. We just have to reinvent and pass it to our future generation with utmost care and responsibility.