Both "wood pressed" and "expeller pressed" oils are made by pressing the seed rather than using chemicals — which already puts them ahead of solvent-refined oils. But the two presses work very differently, and the difference comes down to one thing: heat.
Wood pressed: slow and cool
A wooden ghani (also called kachi ghani or chekku) turns slowly. Because it moves at low speed, very little friction-heat builds up, so the oil leaves the press cool. That keeps its natural aroma, flavour and the vitamin E and antioxidants present in the seed. The trade-off is yield: it's slow and produces less oil, so it costs more.
Expeller pressed: fast and warm
An expeller is a high-speed mechanical screw press. It uses no solvent — that's the good part — but the speed creates friction, and friction creates heat. Temperatures inside an expeller can climb high enough that the oil is no longer "cold." It's faster and squeezes out more oil, so it's cheaper than wood pressing.
Side by side
| Wood Pressed | Expeller Pressed | Refined | |
|---|---|---|---|
| Method | Wooden ghani, slow | Screw press, fast | Heat &/or solvent |
| Heat | Very low | Moderate–high (friction) | High |
| Chemicals | None | None | Possible |
| Aroma & flavour | Fullest | Some retained | Stripped |
| Yield / price | Low / higher | Higher / mid | Highest / lowest |
So which should you buy?
If you want the fullest flavour and the most traditional method, choose wood pressed. An unrefined expeller pressed oil is still a real step up from refined oil for everyday cooking. Either way, the label to avoid for "freshness and character" is plain refined.
Choose wood pressed
Every Healthy Mantra oil is pressed in a wooden ghani, slowly and cool.
Shop our oils →This article is general information about how oils are made and used. It is not medical or dietary advice.