Diya Oil

There are several oils that are traditionally used for lighting Deepam (diya lamps) during festivals. The top 5 oils include:
Sesame oil: Known for its purity and bright flame.
Mustard oil: Commonly used in households, especially in northern India.
Coconut oil: Popular in south India, it burns with a soothing aroma.
Castor oil: Often used for longer-lasting flames.
Olive oil: While not as traditional, it is used for its clean burn.
Each of these oils adds a unique touch to the diya oil lamp, offering different experiences in terms of fragrance, burn time, and flame brightness.

The primary difference between a ghee diya and an oil diya lies in the fuel used. A ghee diya uses clarified butter (ghee), which provides a steady, bright, and aromatic flame. It is often considered more sacred and is favored in certain rituals.
An oil diya, on the other hand, uses vegetable oils like mustard, sesame, or coconut. These are more affordable and are commonly used for daily lighting, especially in a diya lamp. Both types of diyas serve as symbolic offerings of light but differ in their composition and significance.

For an akhand diya, which is meant to burn continuously for long periods, ghee is typically preferred because it burns slowly and steadily. However, oils like sesame oil or mustard oil are also used, especially in households where ghee is not available. These oils provide a stable flame suitable for the long-duration lighting required for the diya oil lamp in ceremonies or prayers.