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 "Too expensive." "Too strong a smell." "Can't be used for frying." These myths about wood-pressed oils are costing Indian families their health. Here's the truth. Wood-pressed oils have been part of Indian cooking for thousands of years. They are what your grandparents and great-grandparents cooked with. And yet, for many Indian households today, making the switch from refined to wood-pressed feels uncertain — held back by a handful of persistent myths that deserve to be addressed directly. Myth 1: Wood-Pressed Oils Are Too Expensive This is the objection most people raise first — and it is the one most worth examining carefully. Yes, a litre of wood-pressed groundnut or mustard oil costs more than a litre of refined oil. This is because the wooden ghani process is slower, yields less oil per kilogram of seed, and is done in smaller batches. You are paying for quality and process, not for a marketing story. But the per-litre comparison misses an i...

Buyer's Guide Meta Description: "Cold pressed" and "wood pressed" are not the same thing — and refined oil is neither. Here is an honest, detailed comparison of all three so you can make an informed choice. Visit the cooking oil aisle in any Indian supermarket and you'll encounter dozens of labels: refined, cold pressed, wood pressed, kachi ghani, expeller pressed, virgin, extra virgin. It can feel deliberately confusing — and in many ways, it is. Understanding the real differences between these terms is the first step to making a genuinely informed choice for your kitchen and your health. Refined Oil: What It Actually Is Refined oil is the default product in most Indian households — and it is also the most heavily processed. The extraction process begins with chemical solvents (typically hexane, a petroleum derivative) that are used to strip every last drop of oil from the seed. The crude oil produced is then put through a series of treatments: degumming, ...

 Groundnut, mustard, sesame, coconut — every wood-pressed oil has a dish it was made for. Here's the definitive guide to matching the right oil to the right Indian recipe. Walk into any traditional Indian kitchen and you'll rarely find just one oil. A bottle of mustard oil sits near the back for the pickle and the fish curry. Groundnut oil goes into the kadai for frying. Coconut oil lines the shelf in kitchens along the coast. Sesame oil is kept aside for the weekly sesame rice or the South Indian chutneys. This wasn't accidental. Over centuries of Indian cooking, communities discovered — through instinct, taste, and tradition — that certain oils are simply made for certain dishes. The flavour profiles complement each other. The smoke points are appropriate for the cooking methods. The nutritional properties suit the regional climate and diet. Here is a guide to the oils, the dishes they belong to, and why. Wood-Pressed Groundnut Oil — The All-Rounder Groundnut oil (also ca...

 Refined cooking oils are processed with chemicals and heat that destroy nutrients. Here's what that means for your health — and why wood-pressed oils are the better choice for Indian families.  Every day, millions of Indian families cook with oils that look clean, smell neutral, and feel familiar. The bottle says "refined sunflower oil" or "refined groundnut oil" — and because it's on the shelf in every grocery store, we assume it's safe. But what actually happens to oil during the refining process? And what does it mean for the people eating it every day? What Happens Inside a Refinery Refined oils begin their life as seeds — mustard, sunflower, soybean, groundnut. But by the time they reach your kitchen shelf, they've been through a process that would be unrecognisable to the farmers who grew them. The extraction starts with hexane, a petroleum-derived industrial solvent. Seeds are soaked or washed in it to pull out every drop of oil. The resultin...

 In today’s modern lifestyle, choosing the right cooking oil has become more important than ever. Many Indian households still rely on refined oils without realizing their long-term effects on health. This is where wood pressed oils are gaining popularity as a healthier alternative. Wood pressed oils are extracted using traditional methods without applying heat. This helps retain essential nutrients, natural aroma, and taste, making them far superior to chemically processed oils. One of the biggest advantages of wood pressed oils is that they are free from harmful chemicals. Unlike refined oils, which go through bleaching and deodorizing processes, these oils remain pure and natural. This makes them safer for everyday cooking. Another major benefit is their nutritional value. Wood pressed oils are rich in antioxidants and healthy fats that support heart health and improve digestion. They also help maintain overall wellness when used regularly. For Indian cooking, oils like mustard ...

  Best Cooking Oil in India – Complete Healthy Guide Choosing the best cooking oil in India is essential for maintaining a healthy lifestyle. With so many options available in the market, it can be confusing to decide which oil is best for your daily cooking needs. In this guide by Bare Naturals, we will help you understand different types of cooking oils and which one is the healthiest choice. 🛢️ Types of Cooking Oils in India There are several types of oils commonly used in Indian kitchens: 1. Mustard Oil Popular in North India, mustard oil is known for its strong flavor and health benefits. 2. Coconut Oil Widely used in South India, coconut oil is great for cooking and skincare. 3. Groundnut Oil A versatile oil suitable for frying and everyday cooking. 4. Refined Oil Highly processed oil commonly used but low in nutrients. ⚖️ Wood Pressed Oil vs Refined Oil One of the most important factors while choosing cooking oil is the extraction process. Wood Pressed Oil:...