What makes Anvira oil different from regular groundnut oil?

Anvira is traditionally ghani extracted from premium G20 groundnuts and only cloth filtered. Most commercial oils are chemically refined and often blended. Ours is single-ingredient, unrefined, and unadulterated — so it keeps the natural aroma and taste of real groundnuts.

Is the oil refined or filtered?

It is only cloth filtered. We settle the freshly pressed oil and filter it through cloth the traditional way. We never chemically refine, bleach, or deodourise it.

Why does cold pressed oil look slightly cloudy or settle at the bottom?

A little natural sediment is a sign of genuine, unrefined oil. Because we don't strip the oil with chemicals, fine natural particles can settle. This is completely normal and safe.

How should I store the oil?

Store in a cool, dry place away from direct sunlight, with the cap tightly closed. There's no need to refrigerate.

How long does delivery take?

Orders are typically dispatched within 1–2 business days. Standard delivery arrives in 3–5 business days; priority delivery in 1–2. Cans are carefully packed to prevent leaks.

Can I pay cash on delivery?

Yes. We offer Cash on Delivery alongside secure online payment, so you can order with confidence.

Where is Anvira made?

Anvira is made in Vadodara, Gujarat, India, by Hail Organics.

Cold Pressed Groundnut Oil

Cold Pressed Groundnut Oil — 1L Bottle

Name: Cold Pressed Groundnut Oil — 1L Bottle
Brand: Anvira
Price: 299.00 INR
Availability: InStock

For the everyday kitchen — one honest bottle for daily dal, sabzi and the odd batch of puris.

₹299₹349

Choose size

500ML bottle 1L bottle 5L can 15KG can

₹299 total

Cold pressed / traditional extraction
Only cloth filtered, no adulteration
Honest single-oil character

Why families choose this

Reasons that outlast a spec sheet.

It smells like real groundnuts

The moment you open it, the aroma tells you it wasn't stripped of its character.

You can read the whole label in one breath

One ingredient. Only cloth filtered. Nothing blended in.

It behaves the same, every can

Slow ghani pressing and hygienic sealing mean consistent colour and taste, batch after batch.

It's the oil we cook with at home

We hold every bottle to the standard we set for our own family's food.

The story behind this oil

Made the way we’d make it for our own table.

We started Anvira because the groundnut oil we grew up with — the one that filled the whole kitchen with a warm, nutty smell — had quietly disappeared. So we went back to the slow ghani press, premium G20 groundnuts, and only cloth filtering, and we made it ourselves.

This 1-litre bottle is that same oil, in the size that fits your kitchen. Nothing about how it is made changes with the size — only how long it lasts you.

Read the full story

“Food begins with trust. And trust begins with knowing the source.”

— The Anvira family, Hail Organics

How it's made

Four slow steps. Nothing hidden.

The same process behind every size — from the groundnut we choose to the can we seal.

Step 01

Selection of groundnuts

Hand-selected premium G20 groundnuts — bold, plump kernels, cleaned and sorted.

Step 02

Traditional ghani pressing

Slow wood-pressed in the time-honoured ghani so the oil is never overheated.

Step 03

Only cloth filtration

Settled naturally, then filtered through cloth — no chemicals, no refining.

Step 04

Hygienic packing

Filled and sealed fresh, so what reaches your kitchen is exactly what left our press.

See the full process →

In your kitchen

Cooked the way you already cook.

From the everyday tempering to the festive fry — this is the oil those dishes were made for.

Thepla

Soft, aromatic, tiffin-ready for days.

Rotli & Puri

That golden puff and honest smell.

Shaak

A tempering that actually tastes of something.

Farsan

Crisp fried snacks without a heavy after-feel.

Khichdi

A spoonful of ghee-like richness over comfort food.

Festive frying

Holds up beautifully for Diwali batches.

Good to keep in mind

How to keep it perfect.

Storage

Keep it in a cool, dry place away from sunlight, with the cap closed. No need to refrigerate.

Shelf life

Best used within 9 months of pressing — check the seal date printed on the pack.

Cooking tips

Ideal for deep frying, tempering (vaghar) and everyday sabzi.
A little natural settling or colour change between batches is normal — a sign it's genuinely unrefined.
Keep the bottle away from the stove's direct heat to preserve its aroma.

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