In the Kitchen
Which oil, for what.
Match the oil to the heat. Wood-pressed oils are potent — start with a little.
Black Mustard
Heat · HighPickling & achaar, crackling tadka, robust curries and marinades. The pungent classic of North & East Indian kitchens.
Groundnut
Heat · HighDeep frying, everyday sautéing, snacks and sabzis. Clean and near-neutral — the versatile high-heat workhorse.
Yellow Mustard
Heat · HighTempering, sautéing, frying and pickling with a milder, rounder mustard warmth than black. A gentler everyday mustard.
White Sesame
Heat · HighLight sautéing, stir-fries, dressings and a nutty finishing drizzle. Delicate and aromatic — a little lifts a dish.
Coconut
Heat · MediumCoastal curries, tempering, shallow frying, baking and sweets. Rich and sweet-scented; solidifies below ~24°C — this is natural.
Storage & handling
- Store in a cool, dark, dry place, away from direct sunlight.
- Reseal tightly after use; use a clean, dry spoon.
- For best taste, use within 90 days of opening.
- Coconut oil may set solid when cool — warm the bottle gently to liquefy.
Full recipes are on the way. Shop the oils in the meantime.