Everything you want to know about our oils and process — plus a few kitchen myths worth retiring.
It's a traditional extraction method where a wooden mortar-and-pestle style machine slowly crushes seeds to release oil, without the high heat or chemical solvents used in industrial refining. The process stays below 49°C, which is why the natural aroma, colour, and nutrients of the seed are preserved.
"Cold-pressed" on a label doesn't guarantee it was pressed on a wooden Ghani, or that it's fresh. Much of it is machine-pressed using steel expellers, then bottled weeks or months before it reaches a shelf. Ours is pressed on a traditional wooden Ghani, in small batches, and you can watch it happen at our Undri store.
Wood pressing yields less oil per batch than high-speed industrial extraction, and it takes longer. There's also no chemical solvent extraction used to squeeze out every last drop from the seed cake. You're paying for yield efficiency you're not getting — but nutrition and purity you are.
Since nothing is added to extend shelf life, we recommend using most oils within 4-6 months of purchase for best flavour and freshness. Store in a cool, dark place away from direct sunlight and heat, tightly capped after each use.
Yes, for oils like groundnut, sesame, coconut, and sunflower — these have a smoke point well suited to Indian-style cooking, including frying. For raw or finishing use, oils like flaxseed and almond are best kept unheated to protect their delicate nutrients.
Both — you're welcome to visit our Undri store and watch the extraction in person, or order via WhatsApp for local home delivery. Corporate and institutional bulk supply can also be arranged on request.
Yes — we hold FSSAI registration, GST registration, ISO 9001:2015 certification, and Udyam (MSME) registration. See our Certifications page for details.
Cooking oil is one of the most myth-heavy aisles in the kitchen. Here's what's actually true.
Fact: Refining removes impurities, but it also strips out natural antioxidants, Vitamin E, and aroma using high heat, bleaching, and deodorising agents. Wood pressed oil is naturally filtered, not chemically stripped — the two aren't the same kind of "clean".
Fact: Smoke point tells you when an oil starts to break down under heat, not how nutritious it is. Many high-smoke-point refined oils get there by removing the very compounds that made the original seed nutritious.
Fact: Different oils have different fatty acid profiles. Traditional wood pressed oils, used in moderation as part of a balanced diet, behave differently in the body than heavily processed, repeatedly-heated refined oils.
Fact: How an oil is extracted directly affects its nutrient content, aroma, and how the body processes it. Slow, low-temperature wood pressing preserves compounds that high-heat, solvent-based extraction destroys.
Fact: Repeatedly heating any oil — refined or wood pressed — breaks it down and forms harmful compounds. Reused oil is a bigger health concern than which oil you started with.
Fact: The term isn't strictly regulated everywhere, and machine cold-pressing still differs from traditional wooden Ghani extraction. Transparency — being able to see how and where it's actually pressed — is a better guarantee than the label alone.
Message us on WhatsApp — we're happy to talk through anything oil-related.
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