The Science Behind Wooden Ghani Pressed Oils & Why They’re Healthier

Wooden ghani (also called kachi ghani or marachekku) is an age-old method to extract oil using a slow-rotating wooden mortar and pestle. This gentle, low-temperature mechanical method preserves nutrients that high-heat refining destroys. Below we explore the scientific reasons wooden ghani oils are considered healthier.

What is a Wooden Ghani?

A wooden ghani is a traditional press where seeds are crushed between a wooden pestle and mortar, producing oil through mechanical shear and pressure without high heat. The slow process reduces oxidation and keeps thermolabile compounds intact.

Key Scientific Advantages

1. Low-Temperature Extraction

Wooden ghani keeps temperatures low (<45°C), preventing thermal degradation of vitamins (like Vitamin E) and polyunsaturated fatty acids which are heat-sensitive.

2. Minimal Oxidation

Slower, gentler pressing reduces exposure to oxygen and heat, lowering oxidative rancidity and preserving phenolic antioxidants.

3. Retention of Phytochemicals

Phytonutrients, flavonoids, and volatile compounds that contribute to aroma and health benefits remain in wooden ghani oils, improving antioxidant capacity.

4. Absence of Chemical Solvents

Unlike solvent-extraction methods (hexane), wooden ghani is purely mechanical — no chemical residues remain in the oil.

Comparative Studies & Measurable Benefits

Laboratory comparisons show that cold, wooden-pressed oils have higher peroxide values (when fresh, indicating intact natural compounds), superior antioxidant activity, and higher residual tocopherol content than refined oils. These metrics correlate with better shelf stability when stored properly and higher nutritive value.

Practical Considerations

Wooden ghani yields lower quantity versus industrial solvent extraction and costs more — but gives a superior nutritional profile. To get the best, buy fresh, verify pressing dates, and store in dark glass bottles.

Conclusion

Wooden ghani pressing is not just tradition — it’s science-backed. The low-heat, slow mechanical extraction preserves essential nutrients and antioxidants, making the oils healthier choices for cooking and therapeutic uses.