Wood Pressed Oils

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 180°C unrefined. Everyday sabzi and a steady shallow fry.
• 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 in small batches and never left sitting, 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.