Lab notes
What we check before a jar leaves.
Certificates will be published here when a lab signs them. Until then, these are the kitchen checks for the current catalog — not a downloaded report.
Ghee
We look for a clear grain, a toasted smell, and no off-note after the simmer. Moisture is the thing that spoils a jar, so the butter is cooked until the residue is dry.
Oils
A single wooden press. We do not bleach or deodorise. The bottle should smell like the seed: sharp mustard, roasted groundnut, toasted sesame, or fresh coconut.
Achaar and chutney
Salt, oil cover, and a dry spoon. Chutneys are dated to the day they are ground. If a batch is finished, the product is marked sold out.