Understanding the two traditional extraction methods
Although both methods aim to obtain oil without the high heat or harsh chemicals used in modern solvent extraction, “wood-pressed” and “cold-pressed” are not interchangeable terms.
| Aspect | Wood-pressed oil (chekku/ghani) | Cold-pressed oil (general modern method) |
| Equipment | Wooden mortar and pestle (usually a slow-turning pestle driven by a bullock or low-RPM motor). The wood absorbs some heat and helps moderate the temperature. | Stainless-steel or food-grade alloy screw press run by an electric motor; wooden parts are rarely involved. |
| Operating speed & temperature | Very slow (6–14 rpm). Friction heat seldom exceeds 35 °C. | Faster (30–60 rpm or more); industry standard keeps the temperature under 50 °C, but brief spikes can occur. |
| Yield | Lower; about 25–30 % of the seed weight, leaving a moister cake. | Slightly higher (28–35 %) owing to tighter mechanical pressure. |
| Flavour & aroma | Characteristically nutty, robust, and closer to the original seed/nut; small wood particles can impart a mellow note. | Clean, mild flavour; less variation from batch to batch. |
| Nutrient retention | Excellent preservation of delicate antioxidants (tocopherols, polyphenols) because of minimal heat and oxygen exposure. | Still good, but marginally more heat and shear can reduce some heat-sensitive components. |
| Shelf-life | Shorter; residual moisture and the absence of added preservatives mean it should be consumed within 4–6 months. | Slightly longer (6–9 months) provided it is filtered well and stored away from light. |
| Typical marketing claim | “Chekku”, “Lakdi ghani”, “Kachi ghani”. Often sold in local or artisanal markets. | “Cold-pressed” on supermarket shelves; certification sometimes available (≤ 50 °C extraction). |
| Cost & scalability | Higher cost per litre; production is small-batch and labour-intensive. | More economical at scale; suitable for medium- to large-scale bottlers. |
Key take-aways for home cooks
- Process distinction
Wood-pressed oil is always a form of cold pressing, but it uses a wooden pestle that keeps friction – and therefore temperature – even lower than modern metal presses. - Taste and culinary use
If you prefer a pronounced, almost rustic flavour for sautéing, dressings, or finishing dishes, a wood-pressed oil (especially ground-nut, sesame or coconut) is hard to beat. Cold-pressed oils offer a cleaner profile suited to neutral cooking or baking. - Nutritional edge
Both retain more natural vitamins, phyto-sterols, and antioxidants than refined oils, yet the extra-low heat of wood pressing gives it a slight advantage. Either variety loses goodness when repeatedly heated above 180 °C, so reserve them for low- to medium-heat cooking. - Storage caution
Because neither variety is refined, they contain fine seed sediments that hasten oxidation. Buy in small quantities, keep the bottle tightly capped, and store it in a cool, dark cupboard. - Authenticity checks
Look for batch dates, natural cloudiness (not turbidity caused by moisture), and an aroma that matches the seed. A sharp or paint-like smell suggests rancidity.
Which should you choose?
- For maximum flavour and a touch of tradition – choose wood-pressed, knowing you will pay a premium and need to finish the bottle sooner.
- For everyday healthy cooking with a lighter taste – a reputable cold-pressed brand offers most of the nutritional benefits at a friendlier price and with slightly longer shelf-life.
Either way, both are a significant improvement over solvent-extracted, highly refined oils if your goal is to keep dishes wholesome and aromatic.