The Difference
Why cold-pressed
oils matter.
The way an oil is extracted decides what reaches your scalp. We do it the long way — slowly, at low heat, in small batches — so what you pour out of the bottle is closer to the seed itself.
№ 01 · The heat problem
Most oils on the shelf are cooked.
Industrial mills push seeds through steel screws at speeds that generate temperatures over 200°C. The yield is high — but the heat oxidises delicate fatty acids and burns off polyphenols, vitamin E, and the natural aroma that tells you an oil is alive.
What comes out is then washed with hexane, bleached, and deodorised so it looks and pours the same — bottle after bottle, year after year.
№ 02 · The slow alternative
A wooden ghani. Hours, not minutes.
Our seeds are crushed slowly between two wooden surfaces, the way oils have been pressed across South Asia for centuries. Friction stays below 45°C. No solvents, no bleaches, no deodorisers. The oil drips out unhurried — golden, fragrant, and dense with everything the seed carried.
A side-by-side
Cold-pressed vs refined.
| Cold-pressed | Refined | |
|---|---|---|
| Extraction temperature | Under 45°C | Above 200°C |
| Method | Wooden ghani, slow press | Industrial expeller + solvents |
| Solvents | None | Hexane, bleach, deodorisers |
| Nutrients retained | Vitamin E, polyphenols, fatty acids | Largely destroyed |
| Aroma & colour | Warm, golden, full-bodied | Pale, neutral, refined |
| Shelf life | 6–12 months, fresh | 18–24 months, stabilised |
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