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Frequently Asked Questions

What is the healthiest cooking oil?

There is no single "healthiest" cooking oil, as the best choice depends on cooking method, temperature and dietary context. For everyday cooking, extra virgin olive oil and ghee are widely considered quality options due to their minimal processing and stability at cooking temperatures. Seed oils such as canola and vegetable oil are more processed and higher in omega-6 fatty acids, which is why many health-conscious households choose to avoid them.

Is ghee suitable for people who are lactose intolerant?

Ghee has the milk solids removed during the clarification process, which means the lactose and casein are largely absent. Many people with lactose intolerance can tolerate ghee without issue, though individual sensitivity varies, and those with a diagnosed dairy allergy should seek specific medical advice before using it.

What does "with the mother" mean for apple cider vinegar?

"The mother" refers to naturally occurring strands of protein, enzymes and beneficial bacteria that form during the fermentation process. Raw, unfiltered apple cider vinegar retains the mother and appears cloudy as a result. Filtered ACV is clear and milder but lacks these naturally occurring components.

Is extra virgin olive oil safe for cooking at high heat?

Extra virgin olive oil has a moderate smoke point of around 180–200°C, making it suitable for most everyday cooking including sautéing and oven roasting at moderate temperatures. For very high-heat cooking such as deep frying or searing, ghee or refined coconut oil may be more appropriate choices.

How should I store olive oil?

Keep olive oil in a dark bottle or container in a cool pantry away from heat and light, both of which accelerate oxidation and rancidity. Avoid storing next to the stovetop or in direct sunlight.

What is the difference between virgin and refined coconut oil?

Virgin (or extra virgin) coconut oil is cold-pressed and minimally processed, retaining its natural coconut flavour and aroma. Refined coconut oil is processed to remove the scent and flavour, making it a more neutral cooking fat. Virgin coconut oil is the less processed option; refined suits those who prefer a more neutral-tasting oil.