Pickles are more than just a side dish in Indian homes — they’re a burst of flavor, a memory of grandma’s kitchen, and a bite of tradition on every plate. But when it comes to making pickles, not all oils are created equal. One of the biggest differences lies in the oil used: woodpressed oil vs regular (refined) oil.
If you’re wondering why your mom or grandma always insisted on using a special kind of oil for making pickles, you’re not alone. Today, we’ll walk through how the oil used in pickles changes the taste, health benefits, and shelf life — and why woodpressed oil is making a big comeback.
What is Woodpressed Oil?
Woodpressed oil is extracted using a traditional wooden churner, also known as a “Ghani” or “Kolhu.” The seeds are crushed slowly at low temperatures without using any heat or chemicals. This method retains the oil’s natural nutrients, flavor, and aroma.
It’s pure, unrefined, and free from additives. Common examples include woodpressed mustard oil, sesame oil, groundnut oil, and coconut oil.
What is Regular or Refined Oil?
Refined oils are extracted using high heat and chemicals to increase shelf life and appearance. This process removes the natural flavor and destroys many of the nutrients. Refined oils often have added preservatives, bleaching agents, and artificial flavors.
Woodpressed Oil vs. Regular Oil in Pickles
Let’s break down the difference when it comes to pickling.
1. Flavor & Aroma
Woodpressed oils have a strong, natural aroma that enhances the pickle's taste. Mustard oil, for example, gives pickles a pungent kick when woodpressed — a flavor you’ll never get with refined oil.
Regular oils, being neutral and processed, often lack depth and smell, making the pickle bland.
2. Health Benefits
Pickles made with woodpressed oils carry the goodness of antioxidants, vitamins, and healthy fats. These oils support digestion, immunity, and even help reduce inflammation.
Refined oils, on the other hand, can increase bad cholesterol, contribute to acidity, and may cause bloating due to their chemical content.
3. Shelf Life
Yes, surprisingly, pickles made with woodpressed oil often last longer. Why? Because the natural antioxidants in woodpressed oil act as preservatives. Regular oil might require artificial additives to preserve the pickle.
4. Digestibility
Pickles should be tasty — but they should also be kind to your stomach. Woodpressed oils are easier to digest because they are closer to their natural form.
Refined oils, due to their chemical processing, can sometimes cause acidity or heaviness.
5. Authenticity & Tradition
Let’s be real — our ancestors didn’t have factories to make oil. Pickling was an art, and woodpressed oils were an essential part of the process. If you want authentic, homestyle pickles, woodpressed oil is the way to go.
Using refined oil in a pickle might save a few bucks, but it strips away the essence of traditional pickling.
A Real-Life Example: Mango Pickle in Mustard Oil
Let’s take mango pickle — a household favorite. When made with woodpressed mustard oil, it carries a spicy, aromatic punch that’s instantly nostalgic. The oil coats the mango pieces beautifully, absorbing the masalas and keeping the pickle preserved for months.
Now try the same with refined mustard oil — you’ll notice the oil looks pale, the aroma is weaker, and the flavor feels "flat."
Benefits of Using Woodpressed Oils in Pickles
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No Chemicals: Completely natural, no bleaching, no preservatives.
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High Nutritional Value: Packed with Vitamin E, antioxidants, and healthy fats.
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Rich Flavor: Makes every bite flavorful and fragrant.
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Better Shelf Life: Natural preservation without the need for chemicals.
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Supports Small Farmers: Most woodpressed oils are produced by small-scale, local farms.
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Eco-Friendly Production: Less energy-intensive and minimal processing.
What to Avoid When Buying Oil for Pickles
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Don’t choose oils labeled as “refined,” “blended,” or “light.”
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Avoid oils with additives or preservatives.
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Stay away from overly clear or colorless oils — they’ve likely been over-processed.
What to Look for in a Good Pickle Oil
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Cold or woodpressed label (preferably woodpressed for pickles).
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Slightly cloudy appearance (that’s a sign it’s unrefined).
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Strong natural aroma — whether it’s mustard, sesame, or groundnut.
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Sourced from native seeds and produced in small batches.
Conclusion
Pickles are not just condiments — they’re memories, culture, and comfort. And when you use woodpressed oil, you’re not just adding flavor — you’re adding health, heritage, and honesty to your food.
Whether it’s mango, lemon, gunda, or tenti pickle — the oil you use makes all the difference. So the next time you shop for pickles or plan to make your own, choose woodpressed oil and taste the tradition that your grandmother would be proud of.
