In India, edible oils are primarily sourced from various seeds, nuts, and plants. The major sources of edible oils in India are:

Soybean Oil:

Sourced from soybeans, it is one of the most widely used cooking oils in India due to its relatively lower cost and health benefits.

Mustard Oil:

Extracted from mustard seeds, mustard oil is widely used in northern and eastern India, especially for cooking and frying.

Sunflower Oil:

Sourced from sunflower seeds, this oil is popular for its mild flavor and is commonly used for frying and cooking.

Groundnut Oil (Peanut Oil):

Extracted from peanuts, this oil is commonly used in South and West India for cooking, especially for frying.

Palm Oil:

Derived from the fruit of the oil palm tree, it is used in many processed foods, snacks, and is also popular in cooking.

Cottonseed Oil:

Extracted from cotton seeds, this oil is commonly used in cooking, especially in regions where cotton farming is prevalent.

Rice Bran Oil:

Extracted from the bran (outer layer) of rice, rice bran oil has become increasingly popular due to its health benefits and mild flavor.

Coconut Oil:

Sourced from the flesh of coconuts, it is primarily used in South India, where coconut is a staple in daily cooking. It is also used in hair and skin care.

Olive Oil:

Though not native to India, olive oil has gained popularity in urban areas for its perceived health benefits, especially in Mediterranean cuisine.

Sesame Oil:

Known for its strong flavor, sesame oil (or til oil) is popular in parts of South India and is used in both cooking and seasoning.

Canola Oil:

Derived from the seeds of the canola plant (a variety of rapeseed), it is a relatively newer entrant in the Indian market, but is gaining popularity due to its low saturated fat content.