The Ghaani Journal
Honest reading on oil, food & wellness
What refining really does, how Ayurveda reads your body, and how to use every oil we press — written plainly, no jargon.
What does 'kachi ghani' actually mean?
The phrase is on half the mustard oil bottles in India, including — obviously — ours: it is our name. But ask ten shoppers what “kachi ghani” actually means and you will get ten versions of “something traditional?”. Since we named the...
Read the storyMyth vs fact: does cold pressed oil go bad too fast?
“I’d love to switch, but doesn’t cold pressed oil spoil quickly?” We hear this weekly, and the fear is understandable: our bottles say 4–6...
Read the storyMyth vs fact: is there one best oil for everything?
Every few months a new listicle crowns a new champion — “the one oil you should be cooking everything in” — and every few...
Read the storyMyth vs fact: does hot food destroy everything good in cold pressed oil?
A question lands in our inbox every week, phrased a dozen ways: if the oil is going into a hot kadhai anyway, doesn't the...
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Why cold pressed oil costs more
Yield per kilo of seed, small batches, no solvent recovery and a 4 to 6 month shelf life. An honest breakdown of where the...
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Why your cold pressed oil looks cloudy — and how to store it
Sediment, winter solidifying and a 4 to 6 month shelf life are all normal for an unfiltered oil. What is actually happening in the...
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One honest email when a fresh batch is pressed
New stories, seasonal oil guides and the occasional early-access batch. No spam — we're too busy pressing.