Story · 5 min read
What “wood-pressed” really means
A slow, low-heat method from India's village ghanis — and why it gives oil its character.
Before industrial expellers, oil in India was pressed in a ghani: a wooden pestle turning slowly inside a mortar. The method is slow by design.
Low speed, low heat
A wooden press turns gently, so the seeds are crushed rather than scorched. The oil keeps more of its natural aroma, colour and flavour.
No chemical refining
After pressing, our oil is simply left to settle and then filtered through cloth. No bleaching, deodorising or added preservatives.
Why it tastes different
Wood-pressed oils taste of the seed they came from. That's why our groundnut oil smells nutty and our sesame oil smells toasty — it's meant to.
