The Secret Ingredient in Every NISA Jar: Wood-Pressed Sesame Oil (Nuvvula Nune)

Most commercial pickle brands reach for refined vinegar or synthetic acidity regulators because they're cheap and shelf-stable. In Tenali home kitchens, including ours, the base has always been one thing: pure cold wood-pressed sesame oil — nuvvula nune in Telugu.

Wood-pressing (ghani pressing) extracts the oil slowly at low temperature using a wooden churner, instead of the high-heat, high-speed extraction used for refined oils. That slower process keeps the oil's natural nuttiness and antioxidant compounds intact, which is partly why oil-based Andhra pickles have survived as a preservation method for generations without needing vinegar or chemical preservatives.

When the oil coats cooked meat, it forms a seal that keeps air and moisture out — the same principle behind any oil-pickling tradition, from Mediterranean confit to Andhra avakaya. That's why our jars list 'wood-pressed sesame oil' and almost nothing else as the base, and why we don't add preservatives to the ingredient list.

It also changes the taste. Refined oil is neutral by design; wood-pressed sesame oil carries a faint roasted, nutty note that becomes part of the pickle's flavor, not just its medium. If you've had a non-veg pickle that tasted mostly of vinegar and chili, and then try an oil-based Andhra one, the difference is usually immediate.

For exact shelf life and storage instructions, always check the specific product page — it varies slightly by item and batch, and we'd rather point you to the real number than guess here.