25%offFestival offer
शेंगदाणा तेल · oil
Wood-Pressed Groundnut Oil
Groundnuts pressed in a wooden ghani — nutty, golden, for everyday cooking.
- Wood-pressed
- Unrefined
- No additives
- Single ingredient
40–45 °C pressing temperature
₹405₹54025% OFF
for the 1 L pack · inclusive of all taxes · packed in Sangli, Maharashtra
Festival offer — ends 30 November
- In stock · packed to order
- Delivery from ₹45 · India Post
- Every order is confirmed with you on WhatsApp. How ordering works
- Pressed in a traditional wooden ghani at 40–45 °C
- Unrefined, with no additives
- A nutty flavour for everyday Indian cooking
- One ingredient: 100% wood-pressed groundnut oil
THE2WINS Wood-Pressed Groundnut Oil is carefully extracted from quality groundnuts using the traditional wood-pressing method, which helps retain the oil's characteristic aroma, flavour and natural qualities. With its distinctive nutty flavour, it suits everyday cooking and a variety of traditional Indian dishes: sautéing and shallow frying, vegetables, curries and more. Hygienically processed and packed.
Groundnut oil, wood-pressed
Quality groundnuts pressed in a wooden ghani and bottled unrefined. Nothing else goes in.
- 1
Temper
Heat gently, then mustard seeds, jeera and curry leaves for the phodni.
- 2
Shallow fry
Thalipeeth, cutlets and vegetables on a medium flame.
- 3
Cook
In everyday sabzis, dals and curries, in place of refined oil.
- Net quantity
- 1 L
- Origin
- Sangli, Maharashtra
- Shelf life
- 6 months
- Storage
- Close the cap after use and keep the bottle in a cool, dry place away from direct sunlight and heat. Best before six months from packing.
- Marketed by
- VAshwini Enterprises, Sangli, Maharashtra
- FSSAI licence
- 11524997000040
- Wooden-ghani pressed
- Packed in Sangli
- Nothing added, ever
- Talk to the family
Frequently bought together
What this order wins
Win one · the farm
Pressed in Sangli on a traditional wooden ghani — the village way of making oil, not an industrial refinery.
Win two · the kitchen
An unrefined everyday cooking oil with its natural aroma and nutty flavour kept in, and nothing added.
Traditional uses described here are general knowledge about these foods, not medical advice.
शेंगदाणा तेल
Pressed slowly, the old way
Groundnuts pressed in a traditional wooden ghani at 40–45 °C: golden oil with its nutty aroma kept in.
40–45 °Cpressing temperature
Printed on every bottle: the groundnuts are pressed slowly in a traditional wooden ghani, so the oil keeps its natural aroma and flavour.
Naturally imperfect: a little sediment at the bottom is the signature of wood pressing.
रोजच्या वापरात · every day
Three ways families use Wood-Pressed Groundnut Oil
Every day
The phodni
- Mustard seeds and jeera
- Curry leaves into hot oil
- The start of every sabzi
Breakfast
On the tava
- Thalipeeth and dosa
- A little oil, medium flame
- Crisp edges, nutty taste
Dinner
Curries & dals
- In place of refined oil
- Depth in the gravy
- Everyday Indian cooking
Nothing added. Nothing hidden.
Every mark below is how it is made, as printed on the label.
- Not refined
- No additives
- One ingredient
- Wooden-ghani pressed
- Pressed at 40–45 °C
Same ghani. Your choice of oil.
Wood-Pressed Coconut OilCoconut pressed in a wooden ghani — its aroma and flavour kept in.- You are hereWood-Pressed Groundnut OilGroundnuts pressed in a wooden ghani — nutty, golden, for everyday cooking.
Wood-Pressed Sunflower OilSunflower seeds pressed in a wooden ghani — a mild oil that lets the food lead.
थेट कुटुंबाशी बोला
Ask the family
Not sure which pack, which form, or how much to use? THE2WINS is run by twin sisters Ashwini Khochare and Avanti Raut in Sangli. Ask us anything about Wood-Pressed Groundnut Oil before you buy.
WhatsApp and phone, every day, 9 am – 8 pm IST.
Ask on WhatsAppप्रश्नोत्तरे · questions
Frequently asked questions
Why does it smell of groundnuts?
Because it is not refined. Refining deodorises oil until it smells of nothing; wood pressing leaves the aroma and nutty flavour of the groundnut in the bottle.
What does wood-pressed (lakdi ghani) mean?
The oil is pressed out in a ghani, a large wooden mortar whose pestle turns slowly against the seeds, rather than extracted at high heat and then refined. Ours is pressed at 40–45 °C, the temperature printed on the back of the bottle.
Why is there sediment at the bottom of the bottle?
Because the oil is not refined. Fine particles from the pressing settle at the bottom over time; the label calls them the true signature of traditional wood pressing. They do no harm. Pour gently and they stay where they are.
Which oil should I buy?
Groundnut is the everyday all-rounder, with a nutty flavour that suits phodni, sabzi and shallow frying. Sunflower is the mild one, for when you want the spices to lead. Coconut is for coconut curries, tempering sambar and chutney, and any recipe that wants coconut flavour.
How should I store it, and how long does it keep?
Close the cap after use and keep the bottle in a cool, dry place away from direct sunlight and heat. Each bottle is best before six months from packing, the date printed on the label.
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