Every Batch.
Every Time.
Our quality isn't a claim — it's a process you can trace from farm to kolhu to your kitchen. Below: how we source, how we press, what the lab finds, and what's in each bottle.
From Direct Indian Farms to Naharpur Kolhu
Unlike commercial supermarket brands that hide chemical solvents behind opaque bottles, we invite you to explore our transparent 4-step extraction journey.
Naturally Extracted — No Chemicals
Seed Pressing
"Slow mechanical extraction at 14 RPM, strictly below 38°C"
In our Naharpur storefront, visitors can watch our wooden kolhus (ghani) running live. Made of dense babool wood, the pestle crushes seeds slowly at 14 RPM without frictional heat. This gentle process retains all natural vitamins, vital enzymes, and deep aroma — no chemicals, no refining.
See How We Press Our Oil
Unlike industrial factories that heat seeds to 200°C and use chemical solvents, our traditional wooden kolhu crushes seeds gently at room temperature — keeping all natural taste, aroma, and vitamins alive.
Best used for: Daily dal tadka, vegetables, pickles, and traditional cooking
Natural friction stays low. Never heated, keeping vitamins intact.
No hexane solvent or chemical bleach. Filtered only through cotton cloth.
Smells and tastes like real freshly crushed seeds.
Kachi Ghani vs Supermarket Refined Oil
Here is the simple difference between traditional kachi ghani oil and factory refined oil:
Extraction Guarantee
Cold-pressing at low temperature is not just a marketing claim for us — it is the only method we use, enforced at every batch.
Pressed strictly below body temperature. Above this threshold, native enzymes, Omega-3, and aroma compounds begin to denature.
Babool-wood kolhu rotating at 14 RPM. Slow crushing generates minimal friction heat — the same method used since 1997.
Freshly pressed oil settles by gravity in steel vessels, then filtered through unbleached cotton muslin — no bleaching clay or synthetic filters.
Chemical-Free Verification
Independent batch testing for common adulterants, solvents, and contaminants. All results below are per-batch averages.
Smoke Points by Oil
Smoke point is the temperature at which an oil begins to break down. Match the oil to your cooking method.
Satisfied with our transparency?
Every oil on our shelf is pressed under the same standards above. Shop the full range and taste the difference.