The right fat is the starting point for almost every South Asian dish from the pungent bite of mustard oil in Bengali and Punjabi cooking to a spoonful of ghee finishing off a dal. Our Oil & Ghee range covers the everyday cooking oils and traditional ghee used across South Asian kitchens.
Got questions? We've got answers.
Yes — AsianSpices.online currently ships across the Netherlands, with further European markets planned as those regions come online.
Ghee is clarified butter with the milk solids and water removed, giving it a higher smoke point, longer shelf life, and a distinct nutty flavour compared to regular butter.
Regulations around mustard oil vary depending on erucic acid content and labelling — check the individual product page for compliance and intended-use information specific to the EU market.
Store in a cool, dry place away from direct sunlight; ghee doesn't require refrigeration if kept sealed and used with a clean, dry spoon, but check individual product guidance.
Oils with a higher smoke point, such as sunflower or vegetable oil, are generally preferred for deep frying — check the individual product's smoke point information.
Ghee has most of the milk solids removed during clarification, so many lactose-intolerant individuals tolerate it better than butter, but this varies by individual — consult a healthcare professional if you have a diagnosed intolerance.
This varies by oil type — check the best-before date on individual packaging, and store away from heat and light to preserve freshness.
Extraction method varies by product — check the individual product page for cold-pressed or other processing details.
No — traditional ghee is made from dairy (cow or buffalo milk). Vegetable ghee (vanaspati) is a separate, plant-based alternative — check the individual product page.
Oil can sometimes be reused a limited number of times if strained and stored properly, but repeated reuse degrades quality and is generally not recommended for health and flavour reasons.
Product range varies — check the site for any flavoured or infused oil options.
Pure ghee is made from dairy butterfat, while vegetable ghee (vanaspati) is a hydrogenated vegetable oil product designed to mimic ghee's texture — check individual product labels, as they have different nutritional profiles.
Bulk and larger pack sizes vary by product — check the individual product page for available sizes.
Many oils used in South Asian cooking, like mustard and sunflower oil, are suited to the high heat used in tempering — check individual product smoke point details.
Nutritional comparisons depend on the specific product and how it's used — ghee and various oils each have different fat compositions; consult a nutritionist or dietitian for guidance specific to your dietary needs.