Rediscovering India’s Lost Extraction Wisdom
Long before factories and machines defined oil-making, every drop of mustard, sesame, or coconut oil in Indian homes came from the slow, rhythmic movement of the kolhu, a traditional wooden press powered by patience and craftsmanship. The process was slow but sacred, where each turn of the wooden pestle released oil infused with natural aroma, flavor, and nutrients
As more people seek natural and chemical-free foods, the kolhu has reemerged as a symbol of authenticity and purity rooted in India’s food heritage
What Makes Kolhu Pressing Different
Unlike industrial extraction that uses high-speed steel machines and chemical solvents, the kolhu process revolves around balance and temperature control. A wooden pestle rotates slowly in a wooden drum, crushing seeds without generating heat. The result is oil that maintains its natural color, vitamins, and antioxidants
The kolhu operates below 45°C, classifying it as true cold pressing. This low-temperature method preserves key nutrients such as Vitamin E, Omega-3, and polyphenols, which are essential for heart health and immunity. Every drop of wood-pressed oil retains the seed’s natural strength without refinement or additives
The Cultural Roots of the Kolhu
The kolhu represents centuries of Indian tradition and village craftsmanship. Every community once had its own wooden press, managed by a skilled miller known as the teli. Farmers brought freshly harvested seeds, and the slow rotation of the kolhu produced oil that was shared within families and villages. It was more than a process; it was a community ritual built on trust and skill
Each region developed its own version of the kolhu. In Tamil Nadu, the chekku used neem wood to naturally protect the oil from spoilage. In Bengal, ghani mills were known for pressing pungent black mustard seeds. Across India, these mills preserved local flavors and culinary identities
Science Behind the Slow Extraction
When seeds are pressed slowly using wood, their molecular structure stays intact. Industrial refining uses excessive heat, breaking down monounsaturated and polyunsaturated fats. These good fats are vital for heart function, joint health, and skin repair
Wooden pressing uses natural torque, creating gentle friction that keeps beneficial compounds stable. The wooden chamber, often made from neem or babool, provides antibacterial properties and prevents oxidation. The result is oil that stays fresh, aromatic, and nutritionally alive for longer
The Revival of Small Mills
In recent years, small heritage mills across India have begun reviving the kolhu tradition. These family-run setups focus on small-batch pressing, sourcing seeds directly from local farmers. Each batch is unique, produced through a method that values quality over speed
A typical traditional extraction process involves:
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Selecting Seeds: Fresh, chemical-free, locally sourced seeds
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Sun Drying: Reduces moisture and preserves aroma naturally
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Slow Crushing: Gentle wooden rotation under constant torque
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Natural Filtration: Oil settles without bleaching or additives
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Bottling: Filled fresh in glass or food-safe containers to maintain purity
This process connects farm, craft, and consumer through genuine transparency
Why Kolhu Oils Deserve a Place in Modern Kitchens
Wood-pressed oils are gaining popularity for their health and sustainability benefits. They retain antioxidants, essential fatty acids, and fat-soluble vitamins that are often lost in refined oils
Key advantages include:
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Retains nutrients and natural flavor
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Free from heat and chemicals
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High in antioxidants for better immunity
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Supports local farmers and small businesses
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Low environmental impact
Kolhu oils are ideal for Indian cooking styles like sautéing, pickling, and frying, as well as traditional skincare and Ayurvedic rituals
Recognizing Genuine Wood-Pressed Oils
To ensure authenticity, check for the following:
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Slightly cloudy texture with natural sediment
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Strong, earthy seed aroma
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Labels that mention Wood Pressed, Lakdi Ghani, or Kolhu
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Reference to batch numbers or local mills
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Golden hue with uneven color tones
True wood-pressed oils are unrefined and vibrant, unlike clear, odorless refined versions that have lost their natural essence
Heritage Oils Still Made in Kolhu Mills
India’s regional food traditions continue to rely on authentic wood-pressed oils such as:
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Mustard Oil: Known for its aroma and antibacterial properties, used in pickles and frying
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Sesame Oil: Valued in Ayurveda for improving circulation and skin texture
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Coconut Oil: Popular in southern regions for cooking and hair nourishment
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Groundnut Oil: Adds a mild, nutty taste suitable for deep frying
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Flaxseed Oil: Rich in Omega-3, used in modern wellness diets
Each oil represents a different part of India’s culinary and cultural heritage, preserved through craftsmanship rather than industrial production
Ayurveda and the Healing Essence of Kolhu Oils
Ayurvedic science has long emphasized the power of oils extracted without heat. Such oils retain prana, or life energy, essential for balance and healing. Mustard oil is warming and stimulates metabolism, sesame oil nourishes deep tissues, and coconut oil cools and soothes the body. When used for cooking, massages, or rituals, these oils help maintain overall vitality and wellness
The slow extraction aligns perfectly with Ayurveda’s principle of harmony with nature, ensuring that what nourishes the body also heals it
House of Daadi: Where Heritage Meets Purity
At House of Daadi, every bottle of oil is pressed using traditional kolhu methods. Seeds are carefully sourced from trusted farmers, dried naturally, and crushed in small wooden mills. The process avoids heat, chemicals, and mechanical pressure, preserving the oil’s natural nutrients, aroma, and authenticity
Every batch tells a story of heritage, craftsmanship, and care. It reflects the commitment to keeping traditional food wisdom alive while providing pure, nutrient-rich oils for modern kitchens
