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 is kardai oil? Safflower oil in English, Marathi and your kitchen
If you grew up in Maharashtra, you know this oil by one name only. If you are trying to buy it online, or explain...
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What is the bilona method?
Curd, not cream. How bilona ghee is hand-churned and slowly simmered, why it takes 25 to 28 litres of milk per litre, what danedar...
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Smoke points of Indian cooking oils
The smoke point of every oil we press, in °C and °F, with what each one is actually for — and why the figures...
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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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Why achaar is always made with kachi ghani mustard oil
Pungency, allyl isothiocyanate and a sealing layer of oil — why Indian pickle has always been made in kachi ghani mustard oil, and why...
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Which oil should you deep-fry in?
On our own measured figures, mustard oil is the only oil we press that comfortably holds deep-frying heat. The smoke points, what Indian frying...
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أي ملح يجب عليك استخدامه؟!
شاهد هذا الفيديو لتتعرف على مخاطر الملح الأبيض المكرر وأهمية استخدام ملح الصخور الطبيعي.
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لماذا كاشي غني؟
قم بزيارة هذه الصفحة لفهم سبب أهمية استخدام زيوت Kachi Ghani في الحياة اليومية.
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زيت كاتشي غاني يوازن "ضريبة القيمة المضافة" "بيتا" "كاف"
هنا نود أن نلفت انتباهكم إلى أن أخطر شيء في طعامنا اليومي والذي يسبب اختلال توازن "فاتا" في جسمك هو زيوت الطهي المكررة والمفلترة...
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التخلص من الزيوت المقلية
تسخين زيوت الطهي مرارًا وتكرارًا لأغراض القلي يجعلها سامة. لا تستخدم نفس الزيت الذي استخدمته لقلي الطعام مرة أخرى.
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