High-heat cooking with Punam palm oil.
- Excellent for high-heat cooking — handles long frying sessions without degrading.
- Natural red hue from beta-carotene enriches curries, dals, and vegetable dishes visually.
- Smoke point ≈ 230 °C; remove from flame just before smoke appears to preserve nutrition.
- Mixes well with spices for robust, flavourful Indian preparations.