Virgin Coconut Oil – Cold Pressed Naariyal Tel

Our Virgin Coconut Oil is cold-pressed from fresh, mature coconuts within hours of harvest using a low-heat expeller process that preserves all MCTs, lauric acid, and natural antioxidants. Unlike RBD (refined, bleached, deodorised) coconut oil, our virgin coconut oil retains its natural coconut fragrance, white colour when solid, and full nutritional profile.

The Lauric Acid Difference: Coconut oil contains approximately 50% lauric acid — a medium-chain triglyceride found in very few other natural foods (breast milk being the other primary source). In the body, lauric acid converts to monolaurin, which has been shown to disrupt the lipid membranes of viruses, bacteria, and fungi — making coconut oil one of the most researched natural antimicrobials.

For Cooking: With a smoke point of 177°C (virgin) to 232°C (refined), virgin coconut oil is ideal for moderate-heat cooking — sautéing, baking, and South Indian-style tempering. Its subtle natural sweetness enhances both savoury and dessert preparations.

For Skin: The smallest molecular fatty acids in coconut oil (lauric, capric, caprylic acids) penetrate skin deeply — making it one of few oils with measurable transdermal penetration. A landmark 2004 study in Dermatitis found virgin coconut oil significantly more effective than mineral oil for treating atopic dermatitis in children.

For Hair: A 2003 study in the Journal of Cosmetic Science found coconut oil the only oil that significantly reduces protein loss from both undamaged and damaged hair, due to its ability to penetrate the hair shaft (mineral oil and sunflower oil could not).