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.
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 cold pressed mustard oil
Pungency, allyl isothiocyanate and a sealing layer of oil — why Indian pickle has always been made in cold pressed 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: What Actually Changes
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 Cold Pressed Oil Costs More — and When It Is Not Worth Buying
Why cold pressed oil costs more than refined, in plain arithmetic: yield, a four-to-six-month shelf life and batch testing. Plus four situations where you...
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Which Oil for Vata, Pitta and Kapha — an Ayurvedic Massage Oil Guide
Sesame and ghee for Vata, coconut and groundnut for Pitta, mustard for Kapha - plus the simpler seasonal rule, and how to do abhyanga...
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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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