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 Mishri? What It Is Made Of, How It Is Made, and What It Is Called in English
What mishri is, what it is made of, how dhaga mishri is grown on cotton thread over 8 to 10 days, what it is called in English, what it should cost per kg - and the honest answer on mishri versus sugar.
Read the storyCastor Oil for Hair Growth: What It Does and How to Use It
Castor oil for hair growth, examined honestly - what arandi ka tel actually does to hair, the 1:2 dilution that makes it usable, the...
Read the storyAlmond Oil Benefits for Skin and Hair, Honestly Assessed
Badam oil for face, hair and baby malish - what cold pressed almond oil actually does, what it probably does, and what it does...
Read the storyThe kitchen oil chart: which oil for dal, sabzi, poori, achaar and baking
This is the article we wish we could laminate and stick inside every kitchen cupboard in the country: one chart, dish by dish, saying...
Read the storyDhaga mishri vs regular mishri: what the thread changes
Break open a piece of real dhaga mishri and you will find a cotton thread running through the crystal — the dhaga that gives...
Read the storyBadam rogan: what real almond oil is — and how to pick it
Ask for almond oil in an Indian bazaar and you will hear its older name: badam rogan — rogan being the Persian word for...
Read the storyHow much cooking oil does a family actually need each month?
It is the most practical question in the kitchen and the least answered on the internet: how much oil should the house actually be...
Read the storyWhat 'Cold Pressed' Actually Means — and How to Check the Bottle
Cold pressed means mechanically pressed with no heat applied - but friction heat is not applied heat, and every maker knows it. Six checks...
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 storyIs jaggery just sugar? An honest answer
We sell jaggery, so you might expect this article to tell you it is something magical. It is not going to. The internet has...
Read the storyFour real ways to use flaxseed oil (without heating it)
Flaxseed oil — alsi ka tel — is the bottle people buy with the best intentions and then stare at. The instinct to cook...
Read the storyStay close to the ghaani
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