In the winding alleys of Ratlam, where buildings whisper stories and the air carries the scent of turmeric and spices, one shop still breathes tradition—Jagdish Ji Rathore’s J.P. Traders nestled in the historic Char Chabutra. For 25 years, this humble oil shop has stood strong—not with flashy machines or chemicals, but with a creaking wooden ghani and the legacy of generations. According to him, Kachi Ghani oil is far more nourishing than refined oils—beneficial for heart health, immunity, skin, and hair. That’s why people from Ratlam and nearby villages still flock to his shop, seeking the same pungent taste that reminds them of their grandmother’s kitchen.
Historical Significance of Kachi Ghani
The art of Kachi Ghani, meaning “raw crusher” in Hindi, stretches back millennia. Archaeological finds from the Harappan civilization (circa 2000 BC) reveal metal frying pans, hinting at the use of oils like mustard or sesame. By 500 BC, Sanskrit texts mentioned oil presses, though their designs were not detailed. The ghani, a mortar-and-pestle system powered by animals or humans, became central to Indian oil production, with a 13th-century South Indian temple carving depicting its use. This cold-pressing method, free of heat or chemicals, preserved the oil’s natural nutrients, antioxidants, and bold flavor, making Kachi Ghani a staple in Indian cooking and Ayurvedic practices for centuries.
Health in Every Drop: Why Kachi Ghani Tel Still Reigns Supreme
Unlike refined oils that undergo chemical processing, Kachi Ghani Tel is extracted cold from mustard seeds, preserving essential nutrients. Rich in omega-3, antioxidants, and natural pungency, it aids digestion, heart health, and even skin therapy.
Jagdish ji, now in his sixties, smiles through the creases of time. “I don’t sell oil. I sell tradition,”
“Kachi Ghani Tel is not just oil— but our farmer’s pride, and our immunity’s shield.” – Jagdish Rathore
Structure of the Ghani Machine
The ghani at Sharma Ji’s shop is a marvel of traditional engineering, built to last generations. Made primarily of wood, with some metal components, it consists of the following parts:
- Mortar (Kolhu): A cylindrical wooden or stone bowl, about 2-3 feet in diameter, fixed into the ground. This is where the mustard seeds are placed for crushing.
- Pestle (Ulakkai): A heavy, rounded wooden or metal pestle, often made from a hard wood like teak, that fits snugly inside the mortar. The pestle is designed to rotate and crush the seeds against the mortar’s inner walls.
- Central Shaft: A vertical wooden or metal shaft connects the pestle to a horizontal beam. This shaft is anchored to the mortar’s base, allowing the pestle to rotate smoothly.
- Horizontal Beam (Dandi): A long wooden or metal beam attached to the shaft, traditionally pulled by a bullock or, in modern setups, powered by a small electric motor. In Ramesh’s shop, a low-power motor (1-2 horsepower) has replaced the bullock to maintain efficiency while keeping the process heat-free.
- Wooden Frame: The entire setup is supported by a sturdy wooden or metal frame, often elevated slightly to ease oil collection and cleaning.
Kachi Ghani mustard oil isn’t just a regional treasure—it’s a global wellness warrior. From Indian kitchens to international skincare routines, its cold-pressed purity is winning hearts and healing bodies. Here’s a full-spectrum look at its benefits across the world: