Wood-pressed oils are made by slowly crushing seeds in a wooden ghani, with no solvents, no refining and no added heat. Each of the five below has its own flavour, its own best use and its own fat profile. This guide tells you what each oil is good for, in plain terms, so you can pick the right oil for the right dish.
What "wood-pressed" means 🌿
On our farm in Manjur, Ahmednagar, seeds are pressed slowly in a wooden ghani. Extraction stays below 40°C, with no external heat, chemical solvents or refining. We press 6 litres per cycle, and each cycle takes roughly 2 hours. Bhim Dada has looked after our oil press for decades, and nothing about it is rushed. For the full process, read what wood-pressed oil is and how it differs from refined oil.
A word on "health benefits" 🌿
No cooking oil is a medicine. What an unrefined oil gives you is a simpler product. It skips the bleaching and deodorising steps that refined oil goes through, so it keeps the seed's own aroma and flavour. Beyond that, the difference depends on how much oil you use and how you cook. Below, we tell you what is known about each oil, and where that knowledge stops.
1. Wood-pressed groundnut oil 🥜
🌱 Seed: native Ghungroo groundnut. Flavour: mild and nutty.
Groundnut oil is mostly monounsaturated fat. About 57% of it is oleic acid, with around 20% linoleic acid and 16% palmitic acid. It is a steady all-rounder for daily sabzi, tadka and frying. Unrefined groundnut oil has a lower smoke point than refined, roughly 177°C against 232°C, so heat it gently and stop before it smokes.
✅ Good to know: groundnut is a common allergen. If anyone at your table has a peanut allergy, skip it.
2. Wood-pressed sesame (til) oil 🌱
🌱 Seed: native white sesame seeds. Flavour: rich, warm and nutty.
Sesame oil carries a mix of monounsaturated and polyunsaturated fats. It is a natural fit for South Indian cooking, pickles, dosa and tadka, and it does best at low to medium heat.
✅ Good to know: sesame is also an allergen.
3. Wood-pressed coconut oil 🥥
🌱 Seed: native Rajapuri coconut. Flavour: a soft coconut aroma.
Coconut oil suits South Indian and coastal cooking: curries, sauteed vegetables, and anything that wants that sweetness. Unrefined coconut oil smokes at about 170°C, so keep the flame moderate.
✅ Good to know: coconut oil is mostly saturated fat. That makes it an oil for moderate use, not the only oil in your kitchen.
4. Wood-pressed mustard oil 🌿
🌱 Seed: native seeds sourced from Bharatpur, Rajasthan. Flavour: sharp and pungent.
The bite in mustard oil comes from a compound called allyl isothiocyanate. It is the taste behind pickles, fish curries and much of North Indian and Bengali cooking. Many cooks heat the oil until it turns a shade lighter before adding ingredients, which softens the sharpness.
✅ Good to know: traditional mustard varieties are naturally high in erucic acid, which is why some countries restrict it. Most Indian kitchens use mustard oil alongside other oils rather than as the only one.
5. Wood-pressed sunflower oil 🌻
🌱 Seed: native sunflower seed varieties. Flavour: light and neutral.
Sunflower oil is the mildest of the five, so it lets the spices lead. It works for everyday dal and sabzi, and for puris and samosas. It is mainly polyunsaturated fat, which is more sensitive to heat, so use fresh oil and avoid reheating it again and again.
Which oil for which dish 🌿
| Dish | Reach for | Why |
|---|---|---|
| Daily sabzi and dal | Groundnut or sunflower | Mild flavour that lets the masalas lead |
| Frying puris and pakoras | Groundnut or sunflower | Steady at higher heat, used fresh |
| Pickles | Mustard or sesame | Strong flavour and a traditional pairing |
| South Indian tadka and dosa | Sesame or coconut | Regional flavour, moderate heat |
| Coastal curries | Coconut | Soft sweetness that suits seafood and vegetables |
How to buy wood-pressed oil 🌿
- ✅ Look for the words wood-pressed or ghani, and the seed named on the label.
- ✅ Choose a single oil, not a blend.
- ✅ Check for a batch or packing date, and buy a size you will finish while the oil is fresh.
- ✅ Store it away from heat and direct light.
You can see all five in our wood-pressed oil collection.
Frequently asked questions 🌿
Is wood-pressed oil healthier than refined oil?
Wood-pressed oil is less processed. It skips solvents, bleaching and deodorising, which keeps more of the seed's natural flavour and aroma. Whether it is healthier depends on the oil, how much you use and how you cook. It is a simpler product, not a cure.
Which wood-pressed oil is best for daily cooking?
Groundnut and sunflower oil suit most daily cooking, including tadka, sabzi and frying, because their flavour is mild. Use sesame or mustard where you want a stronger taste, and coconut for South Indian and coastal dishes. Many homes rotate two or three oils.
Can I deep fry with wood-pressed oil?
Yes, with care. Unrefined oils have lower smoke points than refined ones, so heat them gently and do not let them smoke. Groundnut and sunflower are common choices for frying. Use fresh oil and avoid reusing it repeatedly.
Why does wood-pressed oil cost more?
Wood-pressing is slow and gives less oil per batch than industrial extraction. We press 6 litres per cycle, which takes about 2 hours, using native seeds. The price reflects time, small batches and seed quality, not extra processing.
Sources: FSSAI Food Product Standards, Fats, oils and fat emulsions, version 5 (Aug 2025); Peanut oil, Wikipedia; Tasting Table, cooking oils for Indian cuisine; Down To Earth, mustard oil and erucic acid.
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