Karanja Oil (Pongamia Oil)

Description

Karanja oil, also known as Pongamia oil, is a deep yellow to brownish oil extracted from the seeds of the Karanja tree (Pongamia pinnata), a leguminous plant native to India and Southeast Asia. Traditionally used in Ayurvedic medicine, karanja oil is gaining international interest as a biofuel, medicinal oil, and even as a specialty cooking oil in rural communities. While not widely used in mainstream culinary practices due to its bitter flavor and pungent aroma, it holds cultural and therapeutic culinary importance in small-scale, traditional systems.

It is a close cousin of neem oil, both in medicinal value and scent, and is prized for its antiseptic, antibacterial, antifungal, and skin-healing properties. Karanja oil is cold-pressed or sometimes expeller-pressed, and can be refined for edible use, though this is rare.

Nutritional Composition:

• Monounsaturated fats (MUFA): ~45–55% (primarily oleic acid)

• Polyunsaturated fats (PUFA): ~20–25% (mostly linoleic acid)

• Saturated fats: ~20–25% (palmitic and stearic acid)

• Karanjin – a bioactive furanoflavonoid with pesticidal and medicinal properties

• Pongamol – an antioxidant compound with photoprotective effects

• Tocopherols (Vitamin E)

• Flavonoids and alkaloids

• Chlorophyll and tannins in unrefined oil

While not conventionally marketed for human consumption due to its bitter taste and therapeutic compounds, edible-grade karanja oil has been used in limited traditional diets after extensive refining.

Medicinal & Health Benefits:

Karanja oil’s main value lies in its therapeutic and functional use, especially in external and folk medicine:

• Anti-inflammatory and analgesic – used for arthritis and muscle pain

• Antimicrobial and antifungal – effective against ringworm, candida, and skin infections

• Natural insect repellent – contains karanjin, toxic to pests but safe on skin

• Promotes wound healing and tissue regeneration

• May improve oral hygiene – used in oil pulling and gum massage

• Supports liver detoxification in some Ayurvedic therapies

• Skin-protective properties – used for eczema, psoriasis, and sunburn

Note: Oral intake is limited and rare in modern usage. When consumed, it’s in tiny quantities and only after careful detoxification or purification.

Culinary Use (Limited):

Edible-grade karanja oil is very rarely used in cooking and only in regions where traditional purification methods are followed. If processed properly:

• It can be used in small amounts in lentil or bitter herbal preparations

• Paired with pungent spices like asafoetida, turmeric, and garlic to neutralize bitterness

• Infused with medicinal herbs and taken as a digestive tonic

• Blended with other neutral oils to prepare Ayurvedic herbal ghee or oil blends

• Occasionally used as a seasoning oil in very rural or tribal settings

Its flavor is bitter, earthy, and medicinal, much like neem oil, and is an acquired taste.

Flavor and Texture:

• Color: Yellow-brown to dark amber

• Flavor: Strongly bitter, earthy, medicinal

• Texture: Viscous, slightly sticky

• Aroma: Pungent, reminiscent of neem and castor oil

• Aftertaste: Bitter and lingering if consumed directly

This oil is typically used externally, and culinary use is very specialized and limited to herbal practitioners or Ayurvedic kitchens.

Skincare and Topical Use:

Karanja oil is a powerful dermatological treatment oil, especially effective in:

• Treating eczema, scabies, psoriasis, and dry skin

• Soothing inflamed skin and insect bites

• Acting as a natural SPF – pongamol has UV-filtering properties

• Cleansing scalp – used in anti-dandruff and lice treatment formulas

• Healing cracked heels, elbows, and fungal infections

• Preventing bacterial infections in wounds or minor cuts

• Used in veterinary medicine as well for skin parasites

It’s often blended with neem, coconut, or sesame oil in Ayurvedic products.

Storage and Shelf Life:

Due to its natural bitterness and phytochemical strength, karanja oil has excellent oxidative stability:

• Shelf life: 18–24 months unopened, 12 months opened

• Store in a cool, dark place

• No refrigeration needed

• Resistant to rancidity because of karanjin and pongamol

• Avoid contact with metal or plastic containers (can degrade quality)

Properly stored, it remains stable and potent for long periods.

Sustainability:

Karanja trees are fast-growing, nitrogen-fixing, and thrive in marginal or degraded soils, making them:

• Excellent for reforestation and agroforestry

• Useful in soil reclamation projects

• Supportive of low-input organic farming

• Fully utilized – seeds for oil, bark for medicine, leaves for fodder

Karanja oil production is low-impact and community-driven, particularly in India’s tribal and rural economies.

Summary:

Karanja oil is a bitter but powerful medicinal oil, revered in Ayurvedic and natural healing systems. While its culinary use is extremely limited, its topical, therapeutic, and agricultural benefits make it one of the most versatile and functional oils outside mainstream cooking. From healing eczema to enriching the soil, karanja oil is a traditional powerhouse that brings together ancient wisdom and environmental resilience.

Quantity is 1 litre