The Traditional Kolhu Method: Extracting Oil in Ancient Way

Introduction: An Age-Old Practice Making a Comeback

Before industrial machines and chemical processes took over our food systems, there existed a more sustainable, pure, and mindful way of living. One of the most profound examples of this ancient wisdom is the wooden kolhu method—a traditional oil extraction technique used by our ancestors to produce nutrient-rich, unrefined oils.

Today, at Matrika Natural Foods, we have revived this forgotten craft to deliver authentic, cold pressed oils just the way nature intended. This blog explores everything you need to know about the wooden kolhu (ghani) method: its history, science, benefits, and why it’s better than modern industrial techniques.

What Is the Wooden Kolhu Method?

The wooden kolhu, also known as “ghani” or “chekku”, is a low-speed, low-heat oil extraction device used for pressing seeds and nuts into oil. Made traditionally from neem or babul wood, the wooden kolhu rotates at around 4–7 RPM, ensuring the oil is pressed without frictional heat.

Basic Structure:

• A vertical wooden or stone chamber (bowl-like base)
• A wooden pestle (rotated by bullocks or motors)
• The chamber holds seeds (like mustard, coconut, groundnut, etc.)
• As the pestle rotates, oil is slowly extracted

Key Feature:

• Cold pressed at room temperature (<40°C)
• Retains full nutritional profile
• No external heat, refining, or chemicals involved

Historical Origins: Legacy of the Land

The use of wooden kolhus can be traced back over 5000 years to the Indus Valley Civilization. In ancient Ayurvedic texts like the Charaka Samhita, oils extracted through slow, cold methods were recommended for:

• Cooking and digestion
• Skin treatments
• Hair and scalp nourishment

Step-by-Step: How Wooden Kolhu Oil Extraction Works

1. Seed Selection

High-quality, clean, and chemical-free seeds are selected (e.g., mustard, groundnut, coconut).

2. Roasting (if applicable)

Some seeds are lightly roasted to enhance aroma—done at low temperatures to avoid burning nutrients.

3. Loading the Kolhu

The seeds are placed inside the wooden drum, which rotates with the help of a bull or motor.

4. Slow Pressing

As the pestle moves, it slowly grinds and presses the seeds. The friction is gentle, and the oil begins to ooze out.

5. Oil Collection

The extracted oil is filtered naturally using cotton cloths, leaving behind residue (oil cake) which can be used as organic fertilizer or animal feed.

6. Bottling

The oil is stored in glass or food-grade bottles, ensuring purity until it reaches your kitchen.

Why Wooden Is Better Than Metal

Wooden churners, especially those made from neem or babul, are anti-microbial and do not react with the oil like steel does. Metal grinders often create heat and oxidation, degrading the oil’s quality.

Wood:

• Absorbs excess heat
• Doesn’t leach chemicals
• Retains the oil’s natural taste and aroma

Health Benefits of Kolhu-Extracted Cold Pressed Oils

Each oil brings unique benefits, all of which are preserved thanks to the wooden method.

Cold Pressed Coconut Oil:

• Boosts immunity
• Aids digestion
• Moisturizes skin and hair

Cold Pressed Mustard Oil:

• Improves heart health
• Rich in Omega-3
• Natural anti-inflammatory

Cold Pressed Groundnut Oil:

• Great for frying
• Improves skin elasticity
• Supports cholesterol balance

Cold Pressed Sunflower Oil:

• Rich in vitamin E
• Reduces oxidative stress
• Good for hormonal balance