From the wooden ghaani
For Sharp Brain
- Small batches, pressed fresh
- Unrefined & single ingredient
- Lab-tested every batch
- FSSAI 10724999001232
Two oils that are almost never cooked with, and almost always taken raw.
Wooden Cold Pressed Almond Oil
Salad dressing · desserts · skin care · hai... Not a frying oil — best used raw
Wooden Cold Pressed Flaxseed Oil
Raw only — salads, smoothies & chutneys 107°C
Not sure which oil is yours?
Compare applications, smoke points, doshas and nutrients — or take the 2-minute Dosha Quiz.
How to choose
Alsi (flaxseed) carries the highest alpha-linolenic acid content of any plant oil we press — the plant form of omega-3. Its smoke point is about 107°C, which settles the matter: it is a finishing oil. A spoon over dal, curd or a salad, straight from the bottle, and the bottle goes back somewhere cool and dark.
Badam (almond) is largely oleic acid and carries vitamin E naturally — none of it added back after refining, because there is no refining. Traditionally taken as a spoon in warm milk, and rubbed in as badam rogan malish. Not a frying oil: heat flattens the aroma that makes it worth buying.
Both are Truly Cold Pressed in a slow wooden ghaani, unfiltered, and lab-tested batch by batch. Both are pressed to order, which is why the shelf life is an honest 4 to 6 months rather than a year.
Want the full picture? Compare every oil we press — smoke point, aroma and what each one is best for.