In the world of health, we talk a lot about good fats vs. bad fats, omega-3s, seed oils, and superfoods. But the truth is, many of us still overlook a fundamental question:
How is the oil we’re eating actually made — and what happens to it before it reaches our kitchen?
That’s where the story of wood-pressed oils begin — an old-world process making a powerful comeback.
Let’s take a step back, understand the origins of oil extraction, explore how modern methods differ, and discover why our body, our taste buds, and our well-being deserve better.
The Origins: Oil Was Once a Sacred Extraction
Long before factories and chemical refineries existed, oil was extracted slowly, thoughtfully, and with care. In Indian and Nepali villages, chekkus (wooden oil mills) or kolhus were used to crush oilseeds — mustard, sesame, groundnut, linseed — using a wooden pestle turned by bullocks or by hand. This slow, cold extraction retained the natural color, aroma, nutrients, and therapeutic qualities of the oil.
These oils weren’t just cooking mediums — they were functional, medicinal, and even spiritual. Ayurveda has long emphasized the role of oils in digestion, immunity, hormonal health, and mental well-being. Oils were used in:
-
Cooking, based on seasons and body types
-
Massage and healing (abhyanga, nasya, shirodhara)
-
Skincare and baby care
-
Religious rituals and purification
Every household knew that oils had character — mustard oil for warmth, sesame oil for strength, coconut oil for coolness, and so on. Extraction wasn’t just about yield — it was about life force.
Then Came Industrialization: A Shortcut That Took a Toll
With the rise of mass production, the traditional ghani was pushed aside. In its place came high-speed expellers and chemical refineries, promising longer shelf life and cheaper production. The result? Refined oils that look pristine but are stripped of their soul — and health.
To understand the full picture, let’s compare how oils are extracted today, and how wood-pressed oils are different from what lines most supermarket shelves.
Comparing Today’s Oil Extraction Methods
1. Commercial Oils — The Fast Food of Fats
What they are: Oils extracted with chemical solvents (like hexane), bleached, deodorized, and refined under high heat to increase shelf life and make them odorless.
Pros:
-
Cheap
-
Easily available
-
Long shelf life
Cons:
-
Stripped of natural nutrients
-
Often contain trans fats and oxidized compounds
-
Linked to inflammation, hormonal imbalance, gut issues
-
Lack taste, aroma, and real nourishment
2. Nut & Bolt Machine-Pressed Oils — The “Halfway” Method
Small metal expeller machines (often seen in local oil mills) crush seeds faster than traditional wooden presses. They’re sometimes marketed as “cold-pressed,” but the machines heat up to 70–80°C during bulk operations.
Pros:
-
Somewhat better than commercial oils
-
Local availability
-
Fewer chemicals
Cons:
-
Heat destroys some nutrients and volatile compounds
-
Quality varies across mills
-
Can become rancid if not stored properly
3. Wood-Pressed Oils — The Gentle Giants
Extracted using traditional wooden mills that rotate slowly at low temperatures (below 45°C), preserving the nutritional profile, aroma, and integrity of the oil.
Pros:
-
Rich in antioxidants, vitamin E, omega fatty acids
-
No additives, chemicals, or foaming agents
-
Highly bioavailable (your body absorbs them better)
-
Naturally flavorful — you can actually taste the seed
-
Traditionally aligned with Ayurveda and natural wellness
Cons:
-
Shorter shelf life (a natural product should expire)
-
Slightly more expensive
-
Requires mindful storage
Oils That Do More Than Just Cook
Oils are not just about taste or texture. They interact with our digestive fire, our hormones, our joints, our skin. The right oil can support our metabolism, nourish our nervous system, and even regulate inflammation. The wrong oil can do the exact opposite.
Wood-pressed oils are alive — they behave differently in our food, in our body, and even in our kitchen. They foam less, smell more, and blend into our food like they belong there — because they do.
From Our Ghani: The Shah Hemp Experience
At Shah Hemp Inno-Ventures, our journey into oil pressing began with curiosity — and quickly turned into passion.
Today, we’re proud to be pressing and bottling wood-pressed hemp seed oil, mustard oil, and sesame oil — all in small batches, using traditional methods.
What surprised us the most wasn’t just the health benefits — it was the color, aroma, and taste. Mustard oil turned out fiery and golden, sesame oil had a rich nutty undertone, and hemp seed oil was so fresh with a pristine green color. Smooth, earthy, and deeply nourishing.
The fragrance hits you before the flavor does. You know this is different. You feel it.
It’s not just oil — it’s an experience in a bottle.
In Summary
| Oil Type | Process | Nutrients | Chemicals Added | Shelf Life | Taste |
|---|---|---|---|---|---|
| Refined Oil | High heat, chemical solvents | Low | Yes | Long | Neutral |
| Bolt-Machine Pressed | Moderate heat, metal expellers | Medium | Rare | Moderate | Mild |
| Wood-Pressed (Chekku) | Low temp, wooden ghani | High | No | Natural | Rich & earthy |
Final Thoughts
If you care about what goes into your body, your family’s health, and the sustainability of traditional farming and food systems — then understanding your oil is a crucial first step. Oil is not just a cooking medium. It’s a carrier of culture, energy, and life.
It’s time we press pause on convenience — and press play on consciousness.
