Notes on traditional oil-pressing, label literacy, and cooking the way it's always been done.
Before you add a bottle to your cart, here are honest answers to the questions we hear most often about wood-pressed oil - from cloudiness to shelf life.
Sweet boxes come and go, but a well-built oil hamper lands in the one place every household actually uses daily - the kitchen. Here is how to put one together.
Refined blends and cheap fillers can hide behind honest-looking labels. Here is how to tell them apart from real marachekku oil at home.
On Karthigai Deepam, the smell of roasting sesame drifts from every kitchen in Arani. Here's how to make ellu urundai the old way, with a whisper of wood-pressed gingelly oil.
What actually happens inside a wood "chekku," and why low-temperature pressing keeps more of what's naturally in the seed.
A look at ICMR-NIN's visible-fat guidance, and how to translate it into a monthly grocery number.
FSSAI licence numbers, IS standards, and the claims worth checking before your oil goes into the cart.
Thonmai