What is Wood Press Oil?

Our great grandfathers used to tell us stories about how they used to go to the oil store with an empty can purchase wood-pressed oil. Gone are the good golden days where our great grandfathers lived a healthy long life. Is technology advancement a boon or a bane? Like a coin has two sides, technology has paved its way for us to lead an unhealthy lifestyle. Is the edible oil available in the market really edible oil? Are we enjoying the same food quality, taste, and nutrition that our forefathers did decades ago? With the initiative of herballitchens.com, a startup by a family of field experts who has around 4 decades of experience with farming, sourcing, and suppling grains to MNC’s found answers to these questions. Hailing from an agricultural family from a small town in Haryana, India this family has decided to give back the people who deserved what our forefathers enjoyed Natural Cold Pressed Oil. Also known as Cold Pressed Oil / Wood Press Oil/ Kachi Ghani Oil.

How Wood Press Oil are prepared?

During the old Golden days, Kohlu is used to grind seeds at low temperature with the help of bulls. The Kohlu oil extraction is process is more around 4000 years old and was discovered during the Harappan civilization. Heat was absorbed by Albizia lebbeck tree to maintain the oil extraction at atmospheric temperature. Cold means the presence of having a low temperature; not hot or warm. Pressing is an act or instance of applying pressure or force to (something) to flatten or shape or squeeze it. The bulls operate the Kohlu and they would move slowly. This method makes the oils retain the nutritional value and flavors. Today, by Cold press machine with wood pressing, without affecting the animals, the seeds are poured into the pestle and the wooden mortar spins slowly at 14 RPM, and because of that, pestle stays still at a very minimum atmospheric temperature. After some time, the oil pours out of the small tap on the side of the mill into the pot.

What is StoneGround Atta?

Stoneground flour/atta is whole grain flour produced by the traditional process of grinding grain between two millstones. This is in contrast to mass produced flours which are generally produced using metal rollers and steel chambers to produce very high quantity in very small time, due to which grains get grinded at very high temperature and may start losing its potency to preserve micro and macro-nutrients.
The Stoneground process leaves the wheatgerm more intact than roller processes for producing wholemeal flour, the larger pieces of bran and other components of the grain cause it to have a coarser texture but greater flavor and healthiest for you.

What Atta/Flour should be not be sorted and consumed fresh?

Stoneground flour/atta is whole grain flour produced by the traditional process of grinding grain between two millstones. This is in contrast to mass produced flours which are generally produced using metal rollers and steel chambers to produce very high quantity in very small time, due to which grains get grinded at very high temperature and may start losing its potency to preserve micro and macro-nutrients.
The Stoneground process leaves the wheatgerm more intact than roller processes for producing wholemeal flour, the larger pieces of bran and other components of the grain cause it to have a coarser texture but greater flavor and healthiest for you.