For daily cooking and deep-frying with Punam groundnut oil.
- Ideal for deep-frying — its high smoke point (≈ 160 °C) handles repeated heating without breaking down.
- Adds a subtle nutty aroma to snacks like vada, pakoda, puri, and chutney variants.
- For tadka, let it heat until a mustard seed sizzles on contact — never let it smoke.
- Store in a cool, dark place; refrigeration may cause clouding but does not affect quality.