Truly Cold Pressed · कच्ची घानी
Wood Pressed Oils
- Wood-pressed, never refined
- Smoke points 107–250°C
- Lab report every batch
- FSSAI 10724999001232
You have decided to stop buying refined oil. The next question is which bottle, for which pan.
No match here — try the Dosha Quiz or compare all the oils. Dosha Quiz · Compare oils
Cold Pressed Groundnut Oil
Deep frying · sautéing · baking · salads 160°C
Cold Pressed Almond Oil
Salad dressing · desserts · skin care · hai... Not a frying oil — best used raw
Cold Pressed Coconut Oil
Everyday cooking & sautéing · skin &... 177°C
Cold Pressed White Sesame Oil
Cooking & tadka · pickling · abhyanga m... 177°C
Cold Pressed Safflower Oil
Light cooking · baking · salad dressings 107°C
Cold Pressed Black Sesame Oil
Gandusha & kavala oil pulling · cooking... 177°C
Cold Pressed Black Mustard Oil
Everyday cooking & frying · pickling · ... 250°C
Cold Pressed Flaxseed Oil
Raw only — salads, smoothies & chutneys 107°C
Cold Pressed Kalonji Oil
Raw drizzles · hair ritual · half a teaspoo... Best raw — not for heating
Cold Pressed Yellow Mustard Oil
Everyday cooking & frying · pickling · ... 250°C
Sold out — fresh batch being pressed
Diya Oil | Lamp Oil for Pooja
Sold out — fresh batch being pressed
Cold Pressed Castor Oil
External only — hair, scalp, skin & nails External use — not for cooking
Not sure which oil is yours?
Compare applications, smoke points, doshas and nutrients — or take the 2-minute Dosha Quiz.
How to choose
Twelve oils here, all Truly Cold Pressed — seed fed into a wooden ghaani (kolhu) turning slow, no external heat, no bleaching, no deodorising. That is why sarso still catches the back of your throat and til still smells toasted. It is also why the bottle goes cloudy on a cold night: nothing was winterised out. Cold pressed, wood pressed, lakdi ghani — the name changes with the region; the method is this one.
- Sarso, black or yellow — 250°C. Tadka, achaar, the winter malish. Our highest smoke point.
- Groundnut — about 160°C unrefined. Everyday sabzi and shallow frying.
- Til, white and black — 177°C. South Indian cooking; black til is the classical abhyanga and oil-pulling oil.
- Coconut — 177°C. Pressed from dry kernel, not from milk.
- Alsi — about 107°C. A finishing oil. Never heat it.
- Kardai — about 107°C unrefined. Low heat and raw use. Badam and kalonji, raw. Arandi, external use only.
Hand-picked seed, sun-dried, 48 to 72 hours of natural settling, lab report published every batch. Buy wood pressed oil online in India or ship it to 125+ countries — either way it is pressed to order, which is why shelf life is an honest 4 to 6 months.
Still weighing the labels before you buy cold pressed oil online? Cold pressed vs wood pressed, explained.