From the wooden ghaani
لصلصة السلطة
- Raw-use oils
- Aroma intact, nothing refined out
- Lab-tested every batch
- FSSAI 10724999001232
A dressing is three things: acid, salt and oil. Only one of them is doing the flavour work, and it is not the vinegar.
زيت اللوز الخشبي المعصور على البارد
Salad dressing · desserts · skin care · hai... Not a frying oil — best used raw
زيت السمسم الأسود المعصور على البارد من الخشب
Gandusha & kavala oil pulling · cooking... 177°C
زيت بذور الكتان المعصور على البارد من الخشب
Raw only — salads, smoothies & chutneys 107°C
Not sure which oil is yours?
Compare applications, smoke points, doshas and nutrients — or take the 2-minute Dosha Quiz.
How to choose
The best oil for a salad dressing is one that never goes near a pan — nothing lost to heat, every bit of aroma landing on the plate. These three qualify.
- Alsi (flaxseed) — grassy, faintly bitter, the boldest of the three. About 107°C, so it is a finishing oil by definition. Whisk it with lemon and a little gur.
- Black til — deep and toasted. A teaspoon transforms a cucumber-and-peanut salad, a soba bowl or a plate of steamed greens.
- Badam (almond) — the gentle one. Sweet and light, the right choice for fruit salads, burrata, or anything you do not want to overpower.
All three are Truly Cold Pressed in wooden ghaanis and completely unrefined, which is exactly why they taste of something — a refined salad oil has had that aroma stripped out on purpose. Unfiltered, so sediment settles at the bottom; lab-tested every batch; 4 to 6 month shelf life.
Which for which dish? Compare aroma and best use, oil by oil.