Our Nagpur Oil Mill

Every bottle of Parampara Naturals oil is pressed on a wooden kolhu (ghani) at our own mill in Hudkeshwar, Nagpur — not outsourced, not white-labeled, not bought from a trader. This page shows you exactly how, so you don't have to take our word for it.

Why this page exists

Most cold-pressed oil brands online are resellers. They buy in bulk from a mill somewhere, bottle it, and sell it under their own label. There's nothing illegal about that — but it means the brand can't actually tell you how the oil was made, because they didn't make it.

We can. Parampara Naturals owns and operates a wooden ghani (kolhu) mill at 38, Rotkar Layout, New Om Nagar, Hudkeshwar Road, Nagpur – 440034 — the same address on every order and every review.

How the oil is actually made

1. Sourcing. Raw seeds — groundnut, mustard, sesame, sunflower, coconut, almond, or flax depending on the oil — are sourced from Indian farmers. No pre-processed or refined seed stock is used.
2. Loading the kolhu. Seeds are loaded into the wooden ghani — a mechanised version of the traditional stone-and-wood oil press, turning slowly instead of using high-speed steel expellers.
3. Slow pressing, low heat. The wooden kolhu presses slowly, which keeps friction heat far below what industrial steel expellers generate. This matters because oil pressed at high heat loses much of its natural aroma, color, and nutrient profile — which is exactly what happens in industrial refining.
4. No chemical extraction. Refined oils typically use a hexane solvent to strip the last of the oil from the seed cake, then deodorize and bleach the result to make it shelf-stable and neutral-smelling. None of that happens here — what comes out of the kolhu is what goes in the bottle, after filtering.
5. Filtering. Raw pressed oil is filtered to remove sediment, then rested before bottling.
6. Bottling. Bottled and labeled at the same facility as pressing.

What "wooden ghani" actually means

A wooden ghani (also called kolhu or chekku depending on region) is a traditional Indian oil-pressing method where seeds are crushed between a wooden mortar and pestle mechanism, turning slowly — historically bullock-driven, now usually motor-driven at low RPM. The slow speed keeps friction heat low. This is different from:

• Modern cold-pressed (steel expeller): faster, still avoids added heat, but doesn't match a wooden ghani's slow-crush profile.
• Kachi ghani: a regional term (especially for mustard oil) that specifically means "raw press" — no heating before pressing, close in method to what a wooden ghani produces.
• Refined oil: seeds or crude oil are processed at high heat and with chemical solvents, then bleached and deodorized for a neutral taste and long shelf life.

Frequently asked questions

Is Parampara Naturals oil really pressed in-house, or bought from a supplier?
Pressed in-house at our own mill in Hudkeshwar, Nagpur. We don't buy finished oil from a third-party mill or trader.

What's the difference between your oil and a supermarket "cold-pressed" brand?
Most supermarket "cold-pressed" oil is pressed on steel expellers at scale by contract manufacturers and sold under many different labels. Ours is pressed on a wooden kolhu, in small batches, at one address in Nagpur.

Why is wooden-ghani oil different from regular cold-pressed oil?
Both avoid chemical extraction, but a wooden ghani turns slower than a steel expeller, which keeps processing heat even lower — closer to how oil was traditionally pressed before industrial extraction methods existed.

Does Parampara Naturals add anything to the oil after pressing?
No — no chemical refining, no bleaching, no deodorizing, no artificial colors or additives. What's filtered from the kolhu is what's bottled.

Dushyant Waghmare, founder — Parampara Naturals.

Last updated: 24 Aug 2026