Coconut Oil VirginCoconut Oil Virgin
To obtain virgin coconut oil, fresh coconut kernel or “meat” is shredded, dried, and pressed without any heat. Or in other words, cold pressed.
The resulting oil features a mild, fresh, fragrance, and a light, slightly sweet flavor with hints of coconut.
Coconut oil is liquid at temperatures above 76° F (24° C), and turns solid at lower temperatures.
Comes from an Organic farmer in Tamilnadu growing coconuts for three generations.
Coconut oil is rich in uncommon saturated fats called “medium chain triglycerides” or MCTs.
Lauric acid is an exceptionally healthful MCT that constitutes more than half the fat in coconut oil.
Unlike the fats in vegetable oils or butter, the body burns MCTs for quick energy, and is less likely to store them.
Like the omega-3 fats in fish oil, MCTs raise the ratio of HDL to LDL cholesterol … an effect linked to reduced cardiovascular risks.
Desi Ghee (Gir Cow) – Made by Traditional Hand Churned Method
Has a very rich texture and taste. Traditionally prepared ghee from Desi Cows (Gir Cow) by a yoga teacher/ Ayurvedic expert locally in Bangalore. Ghee is prepared early morning hygienically in a stainless steel container.
Since it is made out of pure raw cow milk with no other addition, the ghee in general will have a layer formation in the bottom (unlike the ones made from homogenised milk available in market.) We have shortlisted this ghee for our customers after possibly curating from 6 other ghees.
Do NOT refrigerate.
Groundnut Oil (Cold pressed)Groundnut Oil (Cold pressed)
Extraction by industrial methods, involves various processes like bleaching, steaming, distillation and hydrogenation – the seeds are exposed to extremely high temperatures to get clear bland oil and chemicals like phosphoric acid, calcium hypo chlorite are added to increase the shelf life of the product which in turn affects not only the flavor and aroma but also strips the oil of all its nutritive values. The more refined an oil is the less nourishing it will be for our bodies. Before refined oils we were traditionally using cold pressed oils- in our local terms, Chekku ennai/Ghani tel”. No heat or minimal heat was used for crushing/pressing the seeds and the process of production was simple without the addition of any solvent. The end product, thereby was qualitative with nutrients intact – making it ideal for cooking.
Benefits of using organic cold pressed oils:
Unprocessed – No added preservatives and chemicals Absolutely free of pesticides (which are arguably carcinogenic) High in Vitamin E and micro nutrients that are vital for our holistic well-being. Completely free from Trans-fat. Retains antioxidants. As it is manually filtered, it is more viscous and retains the flavour fully.
Ground nut oil from sun dried ground nuts, good source of plant sterols – helps in reducing heart disease rich in antioxidants thereby protects against cancer. Cold pressed groundnut oil is rich in MUFA. It is free of trans fat. The smoke point of cold pressed groundnut oil is around 160 degree Celsius.