There was a time when buying cooking oil looked very different.
You didn’t pick a bottle from a supermarket shelf. Seeds were taken to the local Chekku, where a heavy wooden press slowly crushed them and extracted the oil.
You could see the process.
You could smell the freshly pressed oil.
And you knew exactly where your cooking oil came from.
Today, that traditional method is making its way back into modern kitchens through wood-pressed oil.
But what makes this age-old process still relevant today?
What Is Wood Pressed Oil?
Wood-pressed oil is traditionally extracted by crushing oilseeds using a wooden press. Across India, this traditional method is known by different names: Chekku or Mara Chekku in Tamil, Ghani in parts of North India, and Ganuga in Telugu-speaking regions.
The names may differ, but the idea behind them is similar: extracting oil through a traditional pressing method.
Unlike highly industrialized extraction processes designed around speed and maximum output, traditional wood pressing takes a slower approach.
The idea is simple: handle the seed carefully and allow the oil to retain more of its natural character.
This is what gives traditionally wood-pressed oils their characteristic aroma, flavour, and identity qualities that can instantly remind us of traditional home cooking.
The Journey Begins with the Seed
A good pressing method alone cannot make good oil.
Everything begins with the raw material.
Any seed can be put into a wooden press, but the quality of the oil ultimately depends on the quality of the seeds that go into it.
That is why we believe selecting premium, properly matured seeds is just as important as the traditional pressing method itself.
Groundnut oil begins with carefully selected groundnuts. Sesame oil begins with quality sesame seeds. Coconut oil begins with carefully selected mature copra.
When the right raw materials are combined with careful low-temperature pressing, the goal is not simply to achieve good aroma and flavour. It is to minimize unnecessary processing and preserve the naturally occurring characteristics of the oil as much as possible.
So, when choosing wood-pressed oil, don’t look only for the words “wood pressed” on the label.
Ask what actually went into the Chekku.
Because wholesome quality oil begins with quality seeds.
Inside the Traditional Chekku
This is where the transformation happens.
The carefully selected seeds enter the wooden press and are gradually crushed to release their natural oil.
The process is not rushed simply to maximize extraction.
And that is part of what makes traditional wood pressing different.
By using a controlled, low-temperature extraction process, the focus is on minimizing excessive processing while retaining the oil’s natural characteristics.
Groundnut oil still carries the familiar character of groundnuts.
Sesame oil carries its distinctive aroma and flavour.
Coconut oil brings that familiar coconut character into the kitchen.
Wood-pressed oil doesn’t need to hide where it came from.
From the Chekku to Your Kitchen
Pressing the oil is only one part of its journey.
What happens before and after extraction matters too.
The quality of the seeds, the extraction process, how the oil is handled, allowed to settle, stored, and finally packed all contribute to the quality of the finished oil.
At CHEKKO, our oils are produced in our own manufacturing facility, allowing us to pay attention to the complete journey from carefully selecting premium raw materials and traditional wooden cold pressing to hygienic handling, storage, and tin packing.
Our focus throughout the process is to avoid unnecessary processing and preserve the naturally occurring qualities of the oil as much as possible.
Because traditional methods and modern process discipline don’t have to compete.
They can work together.
Why Wood Pressed Oil Still Belongs in Today’s Kitchen
Our kitchens may have changed.
The wood-fired stove may have become a gas stove or induction cooktop. Traditional cookware may now sit beside modern appliances.
But some things don’t need to disappear simply because they are old.
Wood-pressed oil continues to have a place in everyday cooking because it brings the natural character, aroma, and flavour of the seed into the food.
Groundnut oil can complement everyday frying and curries.
Sesame oil brings its distinctive character to traditional South Indian dishes.
Coconut oil feels at home in coconut-based curries, thoran, and other regional favourites.
Different oils have different personalities.
And sometimes, choosing the right oil is simply about choosing the one that belongs in that dish.
The Chekku Is Traditional. The Responsibility Is Modern.
Tradition alone isn’t enough.
Today’s families also expect cleanliness, consistency, transparency, and careful handling.
That’s why the real question shouldn’t simply be:
“Is this wood pressed oil?”
Look deeper.
Where did the seeds come from?
How were the seeds selected?
Were good-quality, properly matured raw materials used?
Who manufactured the oil?
How was it handled after pressing?
Where was it stored?
How was it packed?
A traditional Chekku may be at the heart of the process, but everything surrounding that Chekku matters too.
Bringing the Chekku Back Home
Most of us may never stand beside the neighbourhood Chekku with a bag of seeds like earlier generations did.
But we can still choose oils made with respect for that traditional process.
At CHEKKO, that’s what we want to carry forward.
Not simply an old method for the sake of calling it traditional, but the thinking behind it:
Good raw materials. Properly matured seeds. A patient pressing process. Careful handling. Minimal unnecessary processing. And an effort to preserve the oil’s naturally occurring qualities.
Because for us, making good oil isn’t only about aroma or flavour. It is about paying attention to the overall quality of the oil from the seed to the final tin.
From the seed to the Chekku.
From the Chekku to the tin.
And finally,
from the Chekko to your kitchen.
