Wood pressed oil is made by slowly crushing oilseeds such as mustard, groundnut or sesame using a traditional wooden ghani. The slower process avoids high-temperature extraction and helps retain the oil’s natural flavour, aroma and character.

Wood pressed oils are valued for their traditional extraction process, natural aroma and distinctive taste. Because the oil is produced in slow moving wooden ghani under room temperature, it retains heat sensitive nutrients such as anti-oxidants that are otherwise destroyed in high speed oil extraction machines.

Both methods use mechanical extraction instead of chemical solvents. Wood pressing specifically uses a traditional wooden ghani, while cold pressing is a broader term that can refer to different types of mechanical presses including the wood press method. Generally cold pressed machines are made of steel material so the oil still gets heaten up due to friction, losing some of the essential nutrients. However, wood pressed machines use wooden material, which minimises heat generation due to friction, resulting in the retention of important nutrition of the oil.

Refined oils undergo high-heat processing and multiple refining steps that can strip away naturally occurring nutrients and beneficial compounds. They may also involve bleaching and deodorizing processes which use many chemicals such as Hexane. Experts suggest refined oils are harmful for our heart.

Wood pressed groundnut oil offers a naturally nutty flavour of peanuts and is produced using wood pressing method. It works well for everyday Indian cooking, including sautéing, tempering, frying and curries, making it a healthy alternative of refined oils.

Stone ground spices are made by grinding whole spices using traditional stone-based grinding machine (chakki). This gentle process helps create a naturally aromatic spice with a rich texture and flavour, bringing the character of freshly ground spices to everyday cooking, unlike the industrial pulverizers which destroy natural aroma and nutrition of the spices due to high processing.