From the wooden ghaani
For Healthy Heart
- Small batches, pressed fresh
- Unrefined & single ingredient
- Lab-tested every batch
- FSSAI 10724999001232
If you are picking a fat on its composition rather than its label, this is the shortlist.
Wooden Cold Pressed Almond Oil
Salad dressing · desserts · skin care · hai... Not a frying oil — best used raw
Wooden Cold Pressed White Sesame Oil
Cooking & tadka · pickling · abhyanga m... 177°C
Gir Cow's A2 Ghee
Tadka · rotis & khichdi · festive sweet... 250°C
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
These four are grouped by what the lab report actually says about their fatty acids — not by what a claim on a carton says.
- Alsi (flaxseed) — the highest alpha-linolenic acid content of any plant oil we press. Its smoke point is about 107°C, so it is a finishing oil: over the food, never into the pan.
- Badam (almond) — largely oleic acid, carrying vitamin E naturally. Best used raw, and the traditional badam rogan for malish.
- White til (sesame) — a near-even split of oleic and linoleic acid, plus the sesamin til is known for. 177°C, the everyday South Indian cooking oil.
- A2 Gir cow ghee — short-chain and medium-chain fats, hand-churned from curd. 250°C.
The oils are Truly Cold Pressed; the ghee is churned rather than pressed. All unrefined, so nothing is stripped out and nothing is added back. Every batch is lab-tested and the report published.
Want them side by side? Compare every oil we press — smoke point, aroma and what each one is best for.