Oils and ghee bring together cooking fats with different roles in Indian recipes. Ghee adds a toasted aroma to dal, rice and sweets; mustard oil is used in regional dishes and pickles; other oils are for frying spices, onion and tomato before building a curry. The choice depends on the technique and flavour you want: ghee works especially well for finishing, while a frying oil supports the first minutes of cooking. Do not reuse oil that has become very dark or smoky.

Warm ghee or oil without letting it smoke before adding cumin, mustard or fenugreek seeds. This first step, called tadka, releases their aromas and seasons the entire dish. Start with a small quantity of mustard oil, whose character is pronounced, and save it for recipes where it can stand out.

Close every bottle firmly and protect it from light and heat to keep it in good condition. Indian Flavours sends oils and ghee from Barcelona to Spain and Portugal.