faq

Yes, all our cold pressed oils are edible and can be used for dressing, garnishing, shallow frying and deep frying.

Oil is produced in two ways either Hot pressed method or Cold pressed method. The two distinct methods of production - cold pressed and hot pressed end up having completely different taste and texture as finished products. COLD PRESSED OILs are extracted at room temperature, at around 27 degrees centigrade, and the acid value is relatively low, so oil products are obtained after precipitation and filtration. This means that there is no need to add any additives for refinement Cold pressed oil retains all of its natural physiological and chemical properties and most importantly its original taste. HOT PRESS involves extracting oil at extremely high temperatures, and because of this the acid value rises significantly and the oil looses its nutrition, taste, color i.e. the oils natural quality. Thus hot pressed oils have to be processed and additives are added and the oil is refined to make them fit for consumption. Hot pressed oil retains very little of its natural composition. The high temperatures not only change the chemical structure of oil, but in the process, a lot of important substances like vitamin E, sterols, and carotenoids are lost. Hot pressed oils undergo oxidisation, which can cause complications like cancer and inflammation. Moreover, a lot of healthy compounds are lost from the oils while hot pressing, whereas in cold pressing, all beneficial compounds are retained. Another important factor that makes cold pressed oils a better choice is that it involves no refinement, unlike hot pressed oils which are refined to improve taste and acidic content. From a health perspective, cold pressed oil is the clear winner.

Saffron/ Zaffran is the most expensive spice in the world derived from crocus sativus which is a purple saffron flower. Kashmiri saffron is rarest and most expensive Saffron. Pure Kashmiri saffron has high levels of safranal, crocin and picrocrocin as compared to Spanish, Afghani and Italian Saffron. These chemicals are responsible for giving kashmiri saffron its fragrant aroma, intense color and strong pungent taste.

Pure unprocessed cow milk is used to make Sheva Fresh Ghee. The butter is extracted from the milk of mix of Desi and Jersey cows. Our cows are left to graze the natural way the way they are meant to, we donot belive in creating a factory of animals where they are treated inhumanely and tortured for the gain of others. We are proud to say that our cows are not injected with any milk enhancing hormonal injections and we have a vet regularly visit the farm to tend for the cows. Our ghee is cooked to the fullest and not like commercial packed ghee which is half cooked to retain its density n weight. It takes about 1kg 300gms of butter to make 1L ghee. We donot believe in fake promises and false claims.