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.
Toasted sesame oil vs sesame oil: how Asia and India use each
Toasted sesame oil vs sesame oil: Korea and China finish dishes with the dark, toasted kind; Japan fries tempura in clear taihaku oil; India...
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Piloncillo, panela, rapadura and jaggery: one sugar, many names
Mexico's piloncillo, Colombia's panela, Brazil's rapadura and India's jaggery are all cane juice boiled down in open pans. Here is how they differ, how...
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Jamaican black castor oil vs castor oil: roasted or cold pressed
Jamaican black castor oil is made from roasted, pounded and boiled castor beans; cold pressed castor oil is pressed from raw seeds. How each...
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Ghee diya or oil diya: which oil to light this Diwali
A ghee diya for the puja room, oil diyas for the doorstep? How to light a ghee diya, a region by region guide to...
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How to make rosemary oil for hair at home, and which base oil
How to make rosemary oil at home, step by step: the warm and cold methods, how to pick a base oil for your hair,...
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Carrier oils explained: which oil to mix with essential oils
A carrier oil is the plain plant oil you dilute essential oils in. Here is how many drops to add, which base suits face,...
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