From the wooden ghaani
For Baking
- Neutral-flavour staples
- Unrefined, single ingredient
- Lab-tested every batch
- FSSAI 10724999001232
Baking is the one place where an oil's flavour has nowhere to hide. The best oil for baking is usually the one you cannot taste — unless you want to.
Wooden Cold Pressed White Sesame Oil
Cooking & tadka · pickling · abhyanga m... 177°C
Wooden Cold Pressed Safflower Oil
Light cooking · baking · salad dressings 107°C
Gir Cow's A2 Ghee
Tadka · rotis & khichdi · festive sweet... 250°C
Not sure which oil is yours?
Compare applications, smoke points, doshas and nutrients — or take the 2-minute Dosha Quiz.
How to choose
Kardai (safflower) is the neutral workhorse: about 70% linoleic acid, almost no aroma of its own, and a clean crumb in sponges, muffins and breads. White til is the one to reach for when a faint toasted note is welcome — cookies, nankhatai, anything with jaggery or dry fruit. Its smoke point is 177°C, which sounds low next to a 180°C oven until you remember the batter itself never gets near the air temperature.
A2 Gir cow ghee is the third option and the oldest one. Rub it into flour for short, crumbly biscuits, or melt it into a mawa cake. It sets firmer than butter and carries a nuttiness butter does not.
The two oils are Truly Cold Pressed and unrefined; the ghee is hand-churned from curd. Every batch lab-tested, nothing added for shelf life.
Always baked with a neutral refined oil? What changes when you bake with an unrefined one is worth two minutes before you swap.