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The Bhurasa Journal
ભૂરસ
“From the Soil of Saurashtra.
Into Your Kitchen.”
Wood Pressed · Below 35°C · No Chemicals
Most kachi ghani tel sold in India is not genuine. Here are 7 ways to identify authentic lakdi ghani tel — by smell, colour, sediment, label, and origin — before you buy.
Read articleWood pressed groundnut oil from Jamnagar has 79–81% oleic acid — comparable to extra virgin olive oil. Here is what the science says about kachi ghani tel and cardiovascular health.
Read articleWhat is kachi ghani tel? What is lakdi ghani tel? Are they the same? How do you find the real thing? Complete buyer's guide to wood pressed groundnut oil in India.
Read articleLakdi ghani tel has a smoke point of 160°C and a rich, nutty aroma. Here are 5 traditional Gujarati recipes — dal, thepla, undhiyu, sev tameta, dal dhokli — that showcase kachi ghani tel at its best.
Read articleThe alkaline red soil of Agro Zone VI, Jamnagar has a pH of 7.6–9.0 found nowhere else in India. Here's the science behind why it produces groundnuts with 79–81% oleic acid — ideal for lakdi ghani tel.
Read articleWhat is the real difference between wood pressed and refined cooking oil? Pressing temperature, oleic acid, chemicals, shelf life — everything explained.
Read articleSingle-origin, cold-pressed below 35°C, from Jamnagar's Zone VI soil.