The science and tradition behind chekku oil
The chekku — a traditional wooden oil press — has been part of South Indian kitchens for at least 4,000 years. It operates at low RPM, generates minimal heat, and extracts oil slowly. The result is oil that looks, smells, and behaves like the seed it came from.
Refining changed everything. In the 1950s and 60s, industrial refining became the norm — because it was cheaper, produced more oil per kilogram of seed, and created a clear, odourless product that the modern consumer associated with "clean."
What refining actually does: it subjects seeds to hexane (a petrochemical solvent), high heat (up to 240°C), bleaching agents, and deodorizers. At each stage, nutrients are destroyed.
What survives refining? Calories. That is mostly it.
What cold-pressing preserves: - Vitamin E (tocopherols) — a powerful antioxidant - Polyphenols — anti-inflammatory compounds - Natural flavour compounds — the reason gingelly oil smells the way it should - Phospholipids — which support brain health - Phytosterols — which help manage cholesterol
In gingelly (sesame) oil specifically, cold-pressing preserves sesamol and sesamin — two lignans found almost nowhere else in nature, with documented anti-aging and antioxidant effects. These are entirely absent in refined sesame oil.
Why the higher price? Cold-pressing extracts roughly 30–40% less oil per kilogram of seed compared to solvent extraction. The process is slower. The yield is lower. The quality is incomparably higher.
Our founders started Prachodhaya because they knew their mothers and grandmothers cooked with chekku oil and stayed healthier for it. They watched refined oil become the default and decided to offer an alternative.
Not a premium alternative. The original one.
