Wood-pressed, ghani and refined oil: what really changes?

Walk down any supermarket aisle and you will see dozens of cooking oils. Many look alike, but the way an oil is extracted changes what ends up in the bottle: its aroma, its flavour and how much of the seed’s natural character it keeps.

Three ways to get oil from a seed

Wood-pressed (ghani or chekku) oil is made by slowly crushing seeds in a wooden press. The press turns at a low speed, so the oil stays at a relatively low temperature.

Cold-pressed oil is pressed mechanically without added heat. Wood-pressing is one traditional form of cold pressing.

Refined oil is usually extracted at higher temperatures and then refined, bleached and deodorised to give a neutral colour and smell.

Every ingredient has a story, every recipe carries a tradition, and every meal deserves quality.

What you will notice in the kitchen

• A stronger, natural aroma that smells of the seed it came from.
• A deeper colour, because the oil has not been bleached.
• Some natural settling at the bottom of the bottle, which is normal.
• A richer taste in traditional recipes such as tadka, chutneys and pickles.

A quick comparison

Storage tip: keep cold-pressed oil in a cool, dry place away from sunlight, and close the cap tightly after every use.

Choosing the right oil

Groundnut oil suits everyday cooking and frying, sesame oil brings a traditional nutty flavour, coconut oil is a South Indian favourite, and mustard oil gives pickles their bold taste. Try a small 250 ml pack to find the flavours your family loves.