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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The first Diwali almost began with a fire: Bharat’s story from the Ramayan
On the last evening of Ram’s fourteen years in exile, his brother Bharat stood before a fire, ready to keep a promise. This is the story behind the first diyas of Diwali, told from Valmiki’s Ramayan, Kamban’s Tamil Ramayan and Tulsidas’s Ramcharitmanas.
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Vitamin E foods: which cooking oils have the most vitamin E
The top vitamin E foods are wheat germ oil, sunflower seeds, almonds, and sunflower and safflower oils. Here are NIH and USDA figures, how...
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Expeller pressed vs cold pressed vs solvent extracted oil
Expeller pressed vs cold pressed: the first means no solvent, not low heat; the second should mean both. Solvent extraction uses hexane and is...
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Calories in 1 tbsp of oil: every common oil compared
There are about 120 calories in 1 tbsp of oil, whichever oil you choose, because every oil is almost pure fat. Here are the...
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Does cooking oil go bad? How to tell if oil is rancid
Does cooking oil go bad? Yes: rancid oil smells like crayons or old paint and tastes bitter. How to check any bottle, which oils...
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Can you reuse cooking oil? How many times is safe
Can you reuse cooking oil? Yes, briefly. What FSSAI's limits mean, how many times home cooks can sensibly reuse oil, the signs it is...
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Black sesame vs white sesame: seeds, oil and taste compared
Black sesame vs white sesame: one plant in two coats. How the seeds differ in hull, taste and calcium, how their oils differ, and...
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Yellow mustard oil vs black mustard oil: taste and uses
What yellow mustard oil is, how it differs from black mustard oil in seed, sharpness, colour and use, the chemistry behind mustard's bite, and...
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Mustard oil vs olive oil: which suits Indian cooking?
Mustard oil vs olive oil for Indian kitchens, side by side: what is in each, how they handle tadka and frying, why one is...
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Flaxseed oil vs fish oil: ALA, EPA and DHA explained
Flaxseed oil vs fish oil, compared: flaxseed gives plant omega-3 (ALA), fish oil gives EPA and DHA. How much of each you get, why...
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A1 vs A2 milk: what the protein difference means for ghee
A1 vs A2 milk: the two differ by one amino acid in beta-casein. What the science says about digestion, which breeds give A2 milk,...
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Danedar ghee: why good ghee turns grainy
Danedar ghee is ghee that cooled slowly into grains. Why the grains form, why ghee sets in winter and melts in summer, whether grainy...
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