Reviving India’s Ancient Kolhu Tradition

Long before factories, machines, and refined oils existed, India had a simple yet powerful tradition — the kolhu. A wooden or bull-driven press that extracted oil slowly, naturally, and without heat. Every village had one. Every household depended on it. And the oils it produced were rich, aromatic, and full of life.

Over time, this tradition faded. Fast industrial methods replaced slow, mindful extraction. Chemical refining replaced purity. And the true taste of India’s oils was lost.

At Himika Foods, we’re bringing that lost tradition back — with the same wooden kolhu method, and with an even more precious ingredient:
rare, heirloom yellow mustard seeds.

The Traditional Kolhu: India’s Oldest Oil Extraction Method

The kolhu (or ghani) is not just a machine — it’s a piece of heritage.

For centuries, the kolhu worked like this:

• Seeds were placed in a wooden or stone chamber

• A wooden pestle slowly crushed them in a circular motion

• No heat, no chemicals, no pressure

• Oil dripped out naturally, retaining its nutrients and flavor

This slow extraction protected the most important elements of the oil:

• Omega 3 & 6 fatty acids

• Natural antioxidants

• Vitamins like E & K

• Powerful aroma and pungency

This is why kolhu-pressed mustard oil was always considered medicinal in Ayurveda — good for the heart, digestion, immunity, skin, and even joint pain.

Why the Kolhu Method Disappeared

Modern factories introduced faster extraction methods:

• High heat

• Solvents

• Bleaching

• Deodorising

• Chemical refining

It made oil cheaper and clearer — but at a cost. The oil lost its nutrients, flavor, aroma, and purity.

Refined oils may look clean, but they are processed, altered, and stripped of natural goodness.

That’s when lifestyle diseases began rising — and households unknowingly moved away from the oils that once kept generations healthy.

Himika Foods: Bringing the Kolhu Back to Life

At Himika Foods, we believe that purity doesn’t need to be invented — it needs to be remembered.

So we revived the old kolhu method with modern hygiene and care, while keeping its soul intact.
Our kolhus:

• Are made of traditional wood for slow pressing

• Generate negligible heat (below 40°C)

• Retain the crop’s natural nutrients

• Produce oil that tastes and smells exactly like your grandmother’s kitchen

No machinery that overheats seeds.
No harsh pressure.
No refining.
Just the old way — the right way.

The Rarity: Why We Use Pure Yellow Mustard Seeds

While most brands use black or mixed mustard, Himika Foods uses rare, heirloom yellow mustard — carefully grown, carefully selected.

Why yellow mustard matters:

• It produces a lighter, golden oil

• The oil is naturally more aromatic

• The taste is smooth yet pungent — perfect for Indian cooking

• It contains higher natural Omega content

• It is easier to digest

• It gives authentic taste to traditional dishes like aloo bharta, chutneys, curries, pickles, and more

Pure yellow mustard is not easily available in the mass market because:

• It is costlier to grow

• It requires ideal soil and climate

• It yields less oil than black mustard

• Most companies prefer cheaper seed mixtures

But Himika Foods believes that real purity cannot be compromised, not even if it costs more.
Because when we name the brand after our daughter Himika, how can we allow even a single impurity?