Wood-pressed (kachi ghani) oils: mustard, groundnut and sesame compared

Wood-pressed oil, also called kachi ghani or kolhu oil, is pressed slowly from seeds in a press made of wood. It is not refined, so it keeps the colour, smell and taste of the seed. Here is how our wood-pressed oils differ and what to cook with each.

How wood pressing works

Seeds are crushed in a large wooden mortar (ghani) by a slowly turning wooden pestle. The oil is then left to settle and filtered. There is no refining, bleaching or deodorising, so the oil tastes of the seed it came from.

Mustard oil: yellow or black?

Black mustard oil (kali sarson)

Sharp and pungent, with the classic mustard kick. The oil of North Indian and Bengali kitchens: pickles, sarson da saag, fish, aloo and baingan dishes. Wood-pressed black mustard oil

Yellow mustard oil (peeli sarson)

Milder and lighter in pungency, for families who like mustard flavour but less heat. Good for everyday sabzi and dal tadka. Wood-pressed yellow mustard oil

Kitchen tip: many cooks heat mustard oil until it just begins to smoke, then let it cool slightly before adding spices. This mellows the raw pungency.

Groundnut oil

Mild and nutty. A favourite in Gujarati and Maharashtrian kitchens, and good for frying and everyday cooking when you don't want a strong flavour. Wood-pressed groundnut oil

Sesame oil (til, gingelly)

A rich, nutty aroma. Used in South Indian cooking, chutneys and pickles, and traditionally for oil massage. Wood-pressed sesame oil

Also on the shelf

• Desi ghee for rotis, dal tadka and sweets.
• Almond oil, in a small 100 g pack.

Storing wood-pressed oil

• Close the cap tightly after use, and keep the bottle away from the stove and sunlight.
• Wood-pressed oil can look slightly cloudy, or leave a little sediment at the bottom. That is natural for unrefined oil.
• Use it within a few months of opening, and don't pour used frying oil back into the bottle.

Questions people ask

What is the difference between kachi ghani and wood-pressed oil?

They mean the same thing: oil pressed slowly in a wooden ghani, without refining.

Which mustard oil is best for pickles?

Black (kali sarson) mustard oil is the traditional choice for North Indian pickles.

Why does wood-pressed oil look cloudy?

It is not refined, so fine particles of the seed can remain. They settle at the bottom over time.

See all oils and ghee

Updated 2026-11-09 · TransVeda, Udyog Vihar Phase 3, Gurgaon