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.
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Groundnut oil uses in China, West Africa, the US and Gujarat
Groundnut oil uses in China, West Africa, the United States and Gujarat, why refined and unrefined peanut oil behave so differently, and the allergy rule every cook should know.
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The black seed hadith: what it says and how scholars read it
Where the black seed hadith is recorded, how classical scholars understood it, what the seed is called from Dubai to Jakarta, how families use...
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Ghee around the world: niter kibbeh, smen, samneh and more
Ethiopia's niter kibbeh, Morocco's aged smen, Arab samneh, Persian roghan and French clarified butter are all cousins of ghee. What makes each different, and...
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Ghee coffee and Tibetan butter tea: the tradition behind it
Ghee coffee is a modern cousin of Himalayan butter tea. Here is the tradition, how to blend a cup properly, how it compares with...
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Mustard oil uses across Bengal, Bangladesh, Punjab and Nepal
Mustard oil uses change from kitchen to kitchen: raw on Bengali bhorta and Bihari chokha, hazed for curries, the pickling oil of Punjab and...
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Rock sugar around the world: bing tang, nabat and mishri
Rock sugar is plain sucrose grown into big crystals, and five cultures use it in five lovely ways: Chinese braises, Persian tea, Japanese plum...
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Coconut oil for hair, the way Kerala and Sri Lanka use it
In Kerala and Sri Lanka, coconut oil for hair is an everyday habit. Here is their method made simple: how much to use, how...
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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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Kalonji in English: black seed, nigella or black cumin?
Kalonji in English is black seed or nigella, often sold as black cumin: one seed, Nigella sativa. Here are its names around the world,...
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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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What is black seed oil good for? Big claims, checked
What is black seed oil good for? It comes with a famous promise. Here is where the saying comes from, what human studies show,...
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