Cold Pressed Flax Seed Oil

Cold Pressed Flax Seed Oil (Alsi) — Raw Use Only, Wood Pressed

Flaxseed (alsi) oil is different from every other oil in our range in one important way: it isn't meant for cooking with heat at all. It's a "finishing" oil — something you drizzle onto food after cooking, or take directly — prized mainly for its omega-3 fatty acid (ALA) content, which is fragile and breaks down quickly under heat. Ours is wood pressed at low temperature specifically to protect that.

How we press it. Flax seeds are cold pressed in our wooden ghani, then filtered and bottled with no refining, no chemical extraction, and critically, no heat exposure beyond what the pressing itself briefly generates — kept as low as the process allows, since flax oil's main nutritional value (omega-3 ALA) degrades quickly with heat and light exposure. This is the single oil in our catalogue where the cold-pressing process isn't just about better flavour — it's the entire reason the product is useful at all.

Why "raw only" isn't a limitation, it's the point. Flaxseed oil has one of the highest concentrations of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid, of any common cooking oil. But ALA is highly unstable when heated — cooking with flaxseed oil doesn't just waste its main benefit, it can actively degrade the oil into compounds you don't want to be eating. That's why we're upfront that this isn't a frying or sautéing oil: use it raw, and it delivers what it's meant to. Use it for cooking, and you've defeated the purpose.

How to use it

Storing it right

This is the one oil in our range that genuinely benefits from refrigeration after opening — flaxseed oil is highly sensitive to heat, light and oxygen, all of which speed up rancidity. Keep it in the fridge once opened, in its original bottle (dark glass or opaque, if possible) with the cap tight. Use within 2–3 months of opening; flaxseed oil has a notably shorter usable window than our other oils, which is normal for this oil type and not specific to how we press it.

Frequently asked questions

Can I cook with flaxseed oil?
We don't recommend it. Flaxseed oil's main value is its omega-3 (ALA) content, which breaks down quickly under heat — cooking with it wastes the benefit and can degrade the oil. Use it raw: drizzled over food, stirred in after cooking, or taken directly.

Why does this need to be refrigerated when your other oils don't?
Flaxseed oil is far more sensitive to heat, light and air than oils like groundnut or sesame, because its omega-3 content oxidises quickly. Refrigeration after opening significantly extends how long it stays good.

How much flaxseed oil should I take daily?
There's no single standard amount, and it depends on individual dietary needs — a teaspoon to a tablespoon a day is a common range people use, but we'd recommend checking with a doctor or nutritionist for guidance specific to you, especially if you're taking it for a specific health goal.

Does it taste like flax or have a strong flavour?
It has a mild, slightly nutty, slightly grassy flavour — noticeable but not overpowering. It blends easily into salad dressings, dals, or smoothies without dominating the dish.

Why is the shelf life so much shorter than your other oils?
It's inherent to flaxseed oil itself, not specific to how we press it — its high omega-3 content is exactly what makes it valuable, and that same property makes it oxidise faster than more stable oils like sesame or coconut. Refrigeration and using it within 2–3 months of opening are the standard care instructions for any quality flaxseed oil.

Is this oil suitable for hair use, as the title suggests?
Yes — flaxseed oil is used topically by some for hair, often mixed into hair masks, though it's less traditional for this in Indian households than coconut, almond or sesame oil. Its primary intended use in our range is dietary, taken raw.