How Bhurasa Wood Pressed Groundnut Oil is Made
The Traditional Kachi Ghani Process
Industrial refined oil strips everything. We preserve everything.
The Industrial Method
Modern industrial oils are processed at 90–300°C and treated with up to 25 chemicals — hexane, bleaching agents, defoamers, and deodorizers. Every step strips nutritional value.
The Bhurasa Method
Bhurasa uses the ancient kachi ghani(wood ghani) method — pressing oilseeds at low speed using a wooden churner, keeping temperatures below 35°C. This preserves all natural fatty acids, antioxidants, and the aroma of Kathiyawadi groundnuts from Jamnagar's Agro Zone VI.
Seed Selection
Industrial / Refined
Low-quality seeds from mixed origins. Sent to industrial factories for high-heat processing.
Bhurasa / Wood-Pressed
Finest quality Kathiyawadi groundnuts from Zone VI, Jamnagar. Hand-selected, sent directly to the wood press.
Extraction Method
Industrial / Refined
Steam & heat process (90–300°C) breaks fatty acid bonds. Destroys natural nutrients. Zero nutritional value retained.
Bhurasa / Wood-Pressed
Oil extracted using traditional wooden churner (ghani) at room temperature — below 35°C. Seed residues settle naturally.
Final Product
Industrial / Refined
25+ chemicals: neutralization, bleaching, deodorizing, defoaming, solvent extraction. Oil becomes colourless, odourless, tasteless.
Bhurasa / Wood-Pressed
Temperature-controlled process preserves fatty acids, natural nutrients, and the medicinal properties of the wooden churner. Pure, golden, aromatic.
Cold-pressed below 35°C. No heat. No chemicals. No compromise.
The Numbers Don't Lie
The Bhurasa Promise
Every drop of Bhurasa is traceable — batch-numbered from harvest season and source farm. We use only Kathiyawadi groundnuts from Zone VI, Jamnagar, pressed in a traditional wooden ghani at below 35°C. No solvents, no bleaching, no deodorizing. What you taste is exactly what the earth produced.