In the case of cold-pressed oils, a long cylindrical contraption called a “Ghani” is used. The oilseeds were placed inside and ground with a pestle until the oil came out. This is the simplest method for “cold-pressing” the oil out of a seed because it doesn’t involve the generation or addition of heat.This technique helps to retain the aroma, flavour, and nutritional value of food making it an ideal choice for cooking. Cold-pressed oils contain the natural antioxidant of the seed from which they were produced. Another point to be noted in using and consuming these cold-pressed oils is the smoking point of the oil, which in most of these cases is low.