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.
What is kardai oil? Safflower oil in English, Marathi and your kitchen
If you grew up in Maharashtra, you know this oil by one name only. If you are trying to buy it online, or explain...
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What is the bilona method?
Curd, not cream. How bilona ghee is hand-churned and slowly simmered, why it takes 25 to 28 litres of milk per litre, what danedar...
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Smoke points of Indian cooking oils
The smoke point of every oil we press, in °C and °F, with what each one is actually for — and why the figures...
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Why cold pressed oil costs more
Yield per kilo of seed, small batches, no solvent recovery and a 4 to 6 month shelf life. An honest breakdown of where the...
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Why your cold pressed oil looks cloudy — and how to store it
Sediment, winter solidifying and a 4 to 6 month shelf life are all normal for an unfiltered oil. What is actually happening in the...
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Why achaar is always made with kachi ghani mustard oil
Pungency, allyl isothiocyanate and a sealing layer of oil — why Indian pickle has always been made in kachi ghani mustard oil, and why...
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Which oil should you deep-fry in?
On our own measured figures, mustard oil is the only oil we press that comfortably holds deep-frying heat. The smoke points, what Indian frying...
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Rock Salt vs. Refined Salt: Which One Truly Supports Your Health?
What refining adds to and takes out of table salt, how sendha namak differs, and where each belongs in an Indian kitchen.
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Why Choose KachiGhaani.com's Oils? A Legacy of Purity and Wellness
Check out this page to understand that why it is very important to use the Kachi Ghani oils in day to day life.
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How Cold Pressed Oils Balance Vata, Pitta & Kapha – The Ayurvedic Way
How Ayurvedic tradition classifies cold pressed oils by dosha — which oil the texts pair with Vata, Pitta and Kapha, and why the wooden...
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How to Safely Dispose of Used Cooking Oil – A Guide to Responsible Oil Usage
Reheated frying oil accumulates free fatty acids and polar compounds — FSSAI caps those at 25%. Here is why not to reuse it, and...
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