Slow stone presses and ancient methods

Commercial oil extraction relies on high heat, chemical solvents, and bleaching agents to maximize volume and shelf life. This aggressive processing strips native oils of heat-sensitive antioxidants, natural aroma, and essential fatty acid profiles.

Our village expellers run slow, maintaining low friction temperatures. Seeds are crushed under heavy stone or carved wood without chemical intervention, protecting the oil's raw structure and retaining the distinct, rich character of single-origin harvests.

Four steps of traditional A2 ghee

Milking native breeds

Culturing whole curd

Wooden bilona churning

Open-pan simmering

Sourced exclusively from grass-fed native pasture herds known for producing nutrient-dense A2 milk.

Whole milk is boiled and set into natural curd overnight using traditional starter cultures.

The curd is churned bidirectionally with a carved wooden stirrer to extract rich, aromatic butter.

Butter is gently simmered in open brass vats over slow wood fires until golden and granular.

Extracting pure gingelly oil

Single-origin sesame seeds are pressed alongside whole palm jaggery in heavy wooden vats. The slow friction preserves natural viscosity, warm amber tone, and unmistakable toasted flavor without artificial filters.

Explore our small-batch collection of stone-ground oils and traditional A2 ghee, dispatched fresh weekly.