True Grit Farms Desk · 2 min read
Sesame Oil vs Groundnut Oil
One is aromatic and used with intention. The other is a neutral, everyday frying oil in much of India.
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True Grit Kitchen · 3 min read
Sesame Oil vs Mustard Oil
Two traditional Indian cooking oils from different culinary regions, with distinctly different flavour profiles.
True Grit Community Team · 2 min read
Sesame Seed Salad Toppings
A simple crunch and flavour addition that takes seconds to prepare and works across most salads.
True Grit Buying Desk · 2 min read
Sesame Seeds vs Flax Seeds
A much longer culinary history for sesame, against flax's growing but comparatively recent place in the kitchen.
True Grit Buying Desk · 3 min read
Simple Tomato Whole-Wheat Pasta
A basic sauce built to actually suit whole-wheat pasta's timing and texture, not fight against them.
True Grit Farms Desk · 3 min read
Stone-Ground vs Roller-Milled Wheat Flour
The two milling methods produce genuinely different flour, not just marketing language. The difference in texture, heat and what survives.
True Grit Food Care Desk · 3 min read
The Journey of Mustard Seed From Farm to Oil
From field to pressed bottle, with the pressing method deciding much of the oil's final character.
True Grit Kitchen · 3 min read
The Journey of Sesame Seed From Farm to Oil
Raw or roasted before pressing is the choice that decides whether the oil ends up light or deeply aromatic.
True Grit Farms Desk · 3 min read
The Journey of Urad From Whole Gram to Dal, Sattu and Besan
One pulse, three different destinations, each requiring a different processing choice along the way.
True Grit Community Team · 3 min read
The Journey of Wheat From Farm to Atta
From a specific field to a specific bag, following the same basic steps for any of our three wheat landraces.
True Grit Buying Desk · 3 min read
The Role of Village Women in Traditional Food Processing
A long, genuine tradition across rural India, from grain cleaning and sorting to grinding and packaging.
True Grit Buying Desk · 3 min read
Traditional Dal Makhani Using Whole Black Gram
A long, slow simmer is the real secret, more than any single spice or amount of butter.