Volume III · Part II · Chapter 17
Oils and Fats
The Ayurvedic Kitchen
About 1 min read
| Fat | Virya | Dosha | Smoke point (approx.) | Best use | Note |
|---|---|---|---|---|---|
| Ghee | Cooling | ↓V ↓P | ~250 °C | Tadka, rice, sweets, golden milk | Measured: 2–3 tsp/day |
| Sesame oil (cold-pressed) | Heating | ↓V | ~210 °C | Winter cooking, abhyanga, oil pulling | The best oil for Vata |
| Mustard oil | Heating | ↓K ↓V | ~250 °C | North-Indian sabzis | Heat to smoking, cool slightly, then use |
| Coconut oil | Cooling | ↓P ↓V | ~175 °C (virgin) | Kerala dishes, raw drizzle | Saturated — moderate |
| Groundnut oil | Heating (mild) | ↓V | ~230 °C | General cooking | Neutral flavour |
| Sunflower / rice-bran | Neutral | — | ~230 °C | General cooking | Rotate oils for a balance of fatty acids |