What is the History of Traditional Wood-Pressed Oils?

The history of wood pressed oil in India stretches back over 5,000 years, making it one of the oldest food traditions on the subcontinent. Long before solvent extraction and industrial refining entered Indian kitchens, families across the country relied on wooden churners called Lakdi Ghanis to extract pure, nutrient-rich cooking oil from locally grown seeds. That tradition never truly disappeared, and today, it is finding its way back into health-conscious Indian homes.

How Wood-Pressed Oil Originated in Ancient India

Archaeological evidence traces the history of wood-pressed oil to the Indus Valley Civilisation, one of the earliest urban cultures in the world. Excavations at the Harappan site have uncovered charred sesame seeds from a stratum dated to approximately 3050 to 3500 BCE, confirming that oilseed cultivation was well-established in the region thousands of years ago. Further research has shown that sesame was the primary oil crop of the Indus Valley Civilisation and was later introduced to Mesopotamia around 2500 BCE.

The extraction method itself was simple and effective. Seeds were placed into a large wooden mortar, and a heavy wooden pestle, typically driven by cattle, crushed them slowly to release oil. The wooden components absorbed excess heat generated by friction, keeping temperatures below 40°C and preserving the oil's natural nutrients, colour, and aroma. This is the same principle that we follow today through a modernised Lakdi Ghani process.

By the Vedic period (around 1500 to 500 BCE), oil had become central to Indian life. Sanskrit texts, including the Charaka Samhita, describe sesame oil (Tila Taila) as the finest among all oils for both culinary and therapeutic use. The word "taila" itself derives from "tila" (sesame), reflecting just how deeply oil and sesame were linked in ancient Indian culture.

Evolution of Traditional Oil Extraction Methods in India

When you trace the history of wood-pressed oil through the centuries, one thing stands out: the core technique barely changed. Traditional oil extraction methods in India remained largely unchanged for generations. The bullock-driven Ghani was the standard across rural households from the 17th through the 19th century. Every village had its own oil presser, called a teli, who supplied fresh oil to the community using locally sourced seeds.

The 20th century brought significant disruption. Solvent extraction plants arrived in India during the mid-1900s, offering far higher oil yields at a fraction of the cost. Hexane-based extraction and high-temperature refining became the industry norm. Refined oils flooded the market with lower prices, longer shelf life, and a neutral taste that appealed to mass-market consumers.

The shift to refining came at a nutritional cost. The traditional oil extraction methods India's families had used for generations preserved vitamins, antioxidants, and essential fatty acids that industrial processing stripped away. A 2024 study by ICAR-Indian Institute of Oil Palm Research found that cold-pressed vegetable oils retain important bioactive compounds, including antioxidants and polyphenols, that contribute to both the quality and nutritional value of the oil (Comparative Evaluation of Cold-Pressed Oils in India, PMC).

Why Wood-Pressed Oil Is Considered the Best

The answer lies in what the process preserves and what it avoids.

Wood-pressed extraction operates at temperatures below 40°C. No chemical solvents, no bleaching agents, and no deodorising steps are involved. The wooden components of the Ghani absorb friction-generated heat, which means the oil that comes out retains its original fatty acid profile, natural colour, and distinct seed aroma.

Here is what that means in practice:

• Nutrient retention: Cold-pressed oils preserve Vitamin E, polyphenols, phytosterols, and essential fatty acids that refining removes. Research on cold-pressed edible oils has confirmed that these oils contain significantly higher levels of bioactive compounds, including tocopherols and phenolic acids, compared to their refined counterparts.

• No chemical residue: Refined oils rely on hexane, a petroleum-derived solvent, to maximise yield. Wood-pressed oils use only mechanical force, leaving zero chemical residue in the final product.

• Better flavour and aroma: The natural taste of the seed carries through into the oil. Mustard oil retains its sharp bite, groundnut oil keeps its nutty warmth, and sesame oil holds its earthy depth.

• Lower environmental footprint: Lakdi Ghani extraction consumes less energy and produces less industrial waste than solvent-based refining.

This is also why Indic Wisdom manufactures its entire range using . The wooden churner does the work; modern technology ensures consistency and hygiene.

Oils That Can Be Extracted with a Wood Press

The history of wood-pressed oil across India's regions shows that traditional oil extraction methods in India were never limited to a single seed. The Ghani was versatile enough to handle a wide range of oilseeds, and each region of the country developed its own preferences based on local agriculture and cuisine.

Each of these oils carries a distinct fatty acid profile and flavour that is best preserved through cold extraction. Wood-pressing ensures that the oil you pour into your kadhai tastes like the seed it came from, not like a factory process.

Indic Wisdom offers several of these varieties, along with oil sprays for portion-controlled cooking.

The Future of Wood-Pressed Oils in India

The history of wood-pressed oil is no longer just a story of the past. India's cold-pressed oil market, valued at approximately USD 1.83 billion in 2023, is projected to reach USD 3.56 billion by 2030, growing at a compound annual growth rate of over 7% (BlueWeave Consulting, 2024). That growth is fuelled by urban consumers who are reading ingredient labels more carefully, questioning what goes into their cooking oil, and choosing to pay a modest premium for purity.

Several factors are driving this revival:

• Growing health awareness: More Indian households understand the nutritional difference between cold-pressed and refined oils, and are willing to switch.

• Ayurvedic and traditional food movements: The broader interest in returning to ancestral food practices, including traditional oil extraction methods India once relied on, has created a natural market for Lakdi Ghani oils.

• Government support for oilseed farming: Initiatives under the National Mission on Oilseeds and Oil Palm are encouraging domestic oilseed cultivation, which strengthens the supply chain for cold-pressed oil producers.

• E-commerce and quick commerce access: Platforms like Zepto, Blinkit, BigBasket, and Amazon have made wood-pressed oils accessible to consumers who may not find them at their local kirana store.

The history of wood-pressed oil tells us that India never lacked the knowledge of how to extract pure, nutritious cooking oil. The country simply took a detour through industrial refining. What we are seeing now is a course correction, led by consumers who want their kitchen to be as clean as their grandmother's was.

Conclusion

The history of wood-pressed oil is, in many ways, the history of Indian cooking itself. From the Harappan settlements where sesame was first cultivated to the modern Lakdi Ghani units that power brands like Indic Wisdom, the principle has remained the same: let the wood do the work, keep the heat low, and let the seed speak for itself. Choosing wood-pressed oil today is not about nostalgia. It is about returning to a method that science continues to validate and that Indian kitchens never should have left behind.

Explore the full range and taste the difference that tradition makes.

Frequently Asked Questions

When did wood-pressed oil originate in India?

Wood-pressed oil extraction in India dates back to the Indus Valley Civilisation, approximately 3000 to 3500 BCE. Archaeologists have found charred sesame seeds and evidence of oilseed processing at Harappan sites, making this one of the oldest traditional oil extraction methods India has practised.

What is a Ghani and how does it work?

A Ghani is a traditional wooden churner used to extract oil from seeds. Oilseeds are placed inside a cylindrical wooden mortar, and a heavy wooden pestle crushes them slowly, driven either by cattle or an electric motor. The wooden parts absorb friction heat, keeping temperatures below 40°C and preserving the oil's nutrients and natural flavour.

Why is wood-pressed oil more expensive than refined oil?

Wood-pressed extraction yields 30 to 40% less oil per kilogram of seeds compared to solvent-based refining. The process is slower, requires higher-quality raw seeds, and involves no chemical shortcuts. The higher price reflects the actual cost of producing oil without hexane, bleaching, or deodorising.

Which oils were traditionally extracted using a wood press?

Indian households traditionally use wood-pressed groundnut, mustard, sesame, coconut, flaxseed, and safflower oils. Each region favoured the oilseed that grew locally. Bengal used mustard, Gujarat and Maharashtra used groundnut, and Tamil Nadu relied on sesame.

Is wood-pressed oil making a comeback in India today?

Yes. India's cold-pressed oil market is growing at over 7% annually, driven by rising health awareness, the Ayurvedic food movement, and easier access through e-commerce. Consumers are actively seeking chemical-free, nutrient-rich cooking oils, and Lakdi Ghani brands are expanding rapidly across urban and semi-urban markets.