Cold-pressed oils are inspired by traditional extraction methods that focus on slower processing, minimal refinement, and preserving the natural aroma and character of the oil.
Traditionally Wood-Pressed
Minimally Processed
Quality Tested
FSSAI Certified
Before industrial refining arrived in India, cooking oil was pressed fresh in a local ghani, a wooden press, slow mechanical pressure, no chemicals, no heat beyond natural friction. The oil came out golden, aromatic, and full of natural character.
Then industrial extraction changed everything.
As large-scale industrial refining became more common, cooking oils gradually became more neutral in flavour, appearance, and aroma.
Richer aroma
Minimally processed oils
More flavour depth
Traditional cooking feel
Slower extraction methods
Traditional wood pressing and industrial refining follow very different approaches to oil extraction and processing.Industrial refining often involves multiple stages designed for large-scale production, shelf stability, and neutral flavour profiles. Traditional cold pressing focuses on slower extraction and minimal processing to preserve the oil’s natural aroma, flavour, & character.
"Many families today are simply looking for ingredients that feel closer to traditional cooking methods and less heavily processed."
| What You Are Comparing | Sattva Origin Cold Pressed Oil | Supermarket Refined Oil |
|---|---|---|
Extraction method
|
Babul wood press (Kachi Ghani) | Chemical hexane + heat |
Extraction temperature
|
Below 45°C | Above 200°C- 230°C |
Vitamin E retained
|
✓ Full retention | ✕ 70-80% destroyed |
Resveratrol present
|
✓ Yes | ✕ None |
Chemical solvents (hexane)
|
✓ Zero | ✕ Used in extraction |
Bleaching agents
|
✓ None | ✕ Clay + acid bleaching |
Trans fat risk
|
✓ Genuine zero | ✕ Possible from deodorising |
Natural aroma & flavour
|
✓ Preserved fully | ✕ Stripped + sometimes synthetic |
Natural settling
|
✓ 72 hours, unfiltered | ✕ Centrifuged + filtered |
Lab tests per batch
|
✓ 4 tests, every batch | ✕ Not typically per batch |
Origin traceable
|
✓ Fram to bottle | ✕ Blended sources |
Many families prefer cold-pressed oils for their naturally rich aroma, traditional extraction methods, and minimally processed character that feels closer to everyday home cooking.
Our Cold-Pressed Oils
Wood-pressed from single-origin seeds. Lab-tested before every batch ships. No chemicals. No compromises.
✓ Wood Pressed | ✓ Vitamin E Rich | ✓ 0 Trans Fat | ✓ Lab Tested
Cold-Pressed Kardai Safflower Oil
✓ Highest Omega-6 | ✓ Seasonal Batch | ✓ Wood Pressed | ✓ Lab Tested
All three oils. Every cooking application is covered. Lab-tested, wood-pressed, origin-traceable. Free gifting box included.
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Cold pressed groundnut oil has a ~160°C smoke point suitable for tadka, sautéing, parathas, and shallow frying. Sesame oil reaches ~177°C. Both cover the full range of everyday Indian cooking at medium heat.
Cold-pressed oils are typically less processed and retain more of their natural aroma, flavour, and nutritional character compared to heavily refined oils. Intensive refining processes may reduce naturally occurring aroma compounds and nutritional components found in oils.
Yes noticeably. The natural aroma compounds preserved through cold pressing give the oil a warm, nutty depth that many families associate with traditional cooking. Most families notice the difference in the first tadka.
Natural fibre sedimentation may occasionally appear in minimally processed cold-pressed oils. This is a normal characteristic of traditional wood-pressed extraction and natural settling methods. It does not affect the quality or usability of the oil.
Traditionally 
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FSSAI