Ghee, Dairy & Oils

The fats that carry Indian cooking — and the ones worth being particular about.

A2 ghee for everyday tempering and finishing, sharp cold-pressed mustard oils for the base notes of North and East Indian food, and a considered range of cold-pressed oils — sesame, coconut, sunflower, flax and more — for the rest of the kitchen. Chosen for how they cook, not how they're marketed.