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Mustard oil, which is produced from the seeds of the mustard plant, is a common ingredient in Indian cuisine.
Known for its strong flavor, pungent aroma, and high smoke point, it’s often used for sautéing and stir-frying vegetables in many parts of the world, including India, Bangladesh, and Pakistan.
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Harmal (in Arabic), is an arid plant widely distributed in Saudi Arabia, throughout the Middle East, and South Asia [11]. It is a medicinal plant used in folk medicine to treat diseases such as diabetes mellitus, fever, sore throat, and syphilis.
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Saffron, also known as Kesar, is an orange spice from the saffron plant (Crocus sativus) that is popular for use in Eastern cuisine. Saffron oil, made by infusing vegetable oil with spice, has a woody, spicy aroma with many health benefits.
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Onion oil, extracted by steam distilling the bulb of the onion, is a golden oil with a sharp pungent aroma and many incredible health benefits.
Onion oil is known for its anti-oxidant, anti-microbial, expectorant, antispasmodic and carminative properties, and is most commonly used to treat infections like sinusitis, colds, flu and other respiratory ailments. Onion oil can also help to soothe digestive symptoms when taken internally or massaged on the abdomen.
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