The Ancient Art of the Wooden Ghani
Long before factories and chemical solvents, oil was extracted using a simple, powerful tool: the ghani. Known as 'chekku' or 'kolhu' in different parts of India, a traditional ghani is a large mortar-and-pestle system. The mortar, or pit, is made of wood,
and a large wooden pestle rotates inside it, crushing oilseeds like sesame, groundnut, or coconut. Historically, this pestle was turned by a bullock walking in a slow, steady circle, a practice still seen in some villages today. Modern ghanis often use a motor, but the core principle remains the same: slow, mechanical crushing in a wooden press. This age-old method is the heart of what makes wood-pressed oil fundamentally different from its industrially produced counterparts.
A Truly Cold Pressing
The term 'cold-pressed' refers to extracting oil without generating significant heat. The wooden ghani is the original cold-press machine. Because the pestle rotates at a very low speed, friction is minimal. Furthermore, wood is a poor conductor of heat. Together, these factors ensure the temperature during extraction stays low, often below 45-50°C. This gentle process is in stark contrast to modern industrial methods, where high-speed metal expellers can generate intense heat from friction. In many commercial operations, oil is also extracted using chemical solvents like hexane and then subjected to further high-heat treatments for refining, bleaching, and deodorising. The ghani method avoids all of this, yielding an oil that is mechanically pressed in the truest sense of the word.
The Purity of Unrefined Oil
Because wooden ghani extraction involves no chemicals and very little heat, the resulting sesame oil is completely unrefined. 'Unrefined' means the oil is left in its natural state after pressing and simple filtration, often done with just a cloth. It has not been bleached to a pale yellow or deodorised to remove its natural scent. This purity is something you can immediately see, smell, and taste. Wood-pressed sesame oil has a deeper, richer colour and a robust, nutty aroma and flavour that is characteristic of the seed itself. Refined oils, by comparison, are often stripped of these sensory qualities to create a neutral, uniform product with a longer shelf life, but at the cost of its natural character.
Preserving Essential Micronutrients
The primary benefit of avoiding high heat is the preservation of delicate micronutrients. Sesame seeds are rich in beneficial compounds, including antioxidants like sesamol and sesamin, as well as fat-soluble vitamins like Vitamin E. These compounds are heat-sensitive and can be significantly degraded or destroyed by the high temperatures used in industrial refining. By keeping the process cool, the wooden ghani ensures these micronutrients remain in the final oil. Antioxidants help protect the body's cells from damage, while Vitamin E is crucial for immune function and skin health. The oil also retains its natural fatty acid profile, including heart-healthy monounsaturated and polyunsaturated fats, in their original, unaltered form.
A Wholesome Choice for Modern Kitchens
Choosing wood-pressed sesame oil is more than just a culinary decision; it's a step toward embracing a more traditional, less-processed approach to food. While it has a lower smoke point than refined oil, making it ideal for sautéing, dressings, and finishing dishes rather than deep-frying, its nutritional and flavour profile is far superior. The robust taste can elevate a simple dish, and its retained nutrients offer health benefits that are often processed out of commercial oils. It represents a return to a time when food was closer to its source, carrying the unadulterated goodness of nature directly to the kitchen.
