The Avo Journal

10 Avocado Oil Myths, Answered Honestly
|Avishikta
From the fridge test to "cold-pressed is always better" to "spray has no calories": ten common beliefs about avocado oil, and what's actually true. Read more...
Can You Reuse Frying Oil? The Honest Answer for Indian Home Cooks
|Chandan
There's no magic number of reuses. What repeated heating does to oil, how to reuse it once more safely, and six signs it's time to throw it out. Read more...
How Much Cooking Oil Should You Use? A Practical Indian Portion Guide
|Leya
Better oil doesn't mean more oil. What ICMR–NIN recommends, a simple monthly household check, and seven ways to use less without bland food. Read more...
MUFA, PUFA, Saturated Fat: Reading the Fat Panel on Your Oil Label
|Avishikta
The three fat groups on every oil label, in plain words, plus a four-step way to compare two oils fairly. Read more...
Is Your Avocado Oil Really Avocado Oil? What the Fridge Test Can't Tell You
|Gayatri
Research abroad has found many avocado oils on shelves were stale or mixed with cheaper oils. Why home tests fail, what labs actually check, and how to verify the oil in your kitchen. Read more...
How to Read Your Avocado Oil Batch Report, Without a Chemistry Degree
|Kalpesh
A real batch report, line by line: what free fatty acids, peroxide value and the fatty-acid profile tell you, and what no report can promise. Read more...
The Avo Company avocado oil tin tested for packaging migration by SGS India
Is Tin Really Safer? Here's What the Lab Found
|Kalpesh
We sent tins from our first production batch to SGS India to test whether anything migrates from the can into the oil. Heavy metals: not detected. Overall migration: under 12... Read more...
How to Store Cooking Oil in Indian Heat: The Shelf Next to Your Stove Is the Worst Spot
|Spoorthi
Heat, light, air and time wear oil down. Where to keep it, where not to, whether the fridge helps, and how to tell when oil is past its best. Read more...
Why a Spray? Five Moments It Beats Pouring, and Two When It Doesn't
|Chandan
Spray isn't a different oil; it's a different tool. When Magic beats the tin, when the tin beats Magic, and how to get an even coat every time. Read more...
Avocado Oil in the Air Fryer: How Much, How Hot, and Why Your Food Stays Pale
|Leya
Air fryers still need a little oil. How to spray it, how much, the Indian snacks that crisp best, and the four reasons food comes out pale. Read more...
Avocado Oil, Olive Oil, Ghee or Mustard Oil? Which One for Which Dish
|Spoorthi
Four fats, four different jobs. An honest dish-by-dish guide, including when avocado oil is not the right choice. Read more...
Can You Deep-Fry in Avocado Oil? Pakoras, Puris and Monsoon Bhajias, Done Right
|Avishikta
Yes, with the right avocado oil. Temperatures, batch sizes, the batter-drop test, why puris go oily, and what to do with the oil afterwards. Read more...
Start With One Swap: Where Avocado Oil Fits First in an Indian Kitchen
|Gayatri
You don't need to overhaul your kitchen. Five easy swaps, from the morning tadka to your weekend bake, and the oil to reach for in each. Read more...
Tadka, Sauté, Roast or Finish? Which Oil, How Much, and How Hot
|Kalpesh
A technique-by-technique guide: the oil to reach for, roughly how much, and the cue that tells you it's ready, from a 2-second tadka to a finishing drizzle. Read more...
Smoke Point, Explained: What Your Kadai Is Really Asking of Your Oil
|Kalpesh
What smoke point means, how hot Indian cooking actually gets, three ways to judge oil temperature without a thermometer, and why 270°C gives Essential room to spare. Read more...
Zero Hexane: How Most Cooking Oil Is Extracted, and How Ours Is Different
|Gayatri
Most seed oils are pulled out with a petroleum solvent. Ours is pressed. What "zero hexane" means, what refining does, and the five questions to ask any oil brand. Read more...
Cold-Pressed vs Naturally Refined Avocado Oil: Why We Make Both, and When to Use Each
|Kalpesh
Cold-pressed isn't always better, and refined isn't a dirty word. The honest trade-off between Drizzle and Essential, and why most Indian cooking needs the refined one. Read more...
From Málaga to Your Kitchen: How Our Avocado Oil Is Made and Tested
|Kalpesh
Why we chose Spain, why it takes 11 to 15 avocados to fill one tin, and the four checks every batch passes before it reaches you. Read more...
How to Choose a Cooking Oil for Your Indian Kitchen: A 5-Question Shelf Test
|Gayatri
Front labels say "light", "healthy", "premium". The back label tells the truth. Five questions we ask before any oil comes into our kitchen. Read more...
Why We Cook With Avocado Oil, and Why We Started The Avo Company
Why We Cook With Avocado Oil, and Why We Started The Avo Company
|Kalpesh
An engineer's question in his own kitchen, a search that led to Málaga, and what avocado oil actually is. The story behind The Avo Company, and a plain guide to... Read more...