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 in small batches and never left sitting, 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.