{"title":"Oils, Honey and Vinegars","description":"\u003cp\u003eThe pantry shelf of Nilgiri Marten. This is where our single origin liquids and natural sweeteners live, each one traceable to a specific place and a specific way of making.\u003c\/p\u003e\n\u003cp\u003eOur Kuttiyadi Coconut Oil is pressed from sun dried copra at a traditional rotary mill in Kuttiyadi, the coconut capital of Kerala, double pressed and left unrefined so it keeps the aroma that refined oils lose. Alongside it sits wild multi floral honey from the forests of Wayanad, raw bee pollen, and the sharp, slow brewed tang of Malabar tamarind vinegar and kachampuli.\u003c\/p\u003e\n\u003cp\u003eNothing here is blended down or stripped back. These are the everyday staples a good kitchen runs on, made the way they were before factories got involved.\u003c\/p\u003e","products":[{"product_id":"malabar-tamarind-vinegar-kachampuli-kudampuli-fish-tamarind","title":"Kachampuli | Malabar Tamarind Vinegar (Kudampuli, Fish Tamarind), Single Origin Coorg","description":"\u003c!-- ===================================================================\n     NILGIRI MARTEN  |  MALABAR TAMARIND VINEGAR \/ KACHAMPULI\n     Product description block, built to the Kuttiyadi Standard.\n     Signature colour: Kachampuli deep oxblood #531F1C (replaces the NM\n     near-black default; it is the true purple-red of the vinegar).\n     Paste this whole block into the Shopify product description via the\n     HTML view (the \u003c \u003e button), or drop it into a Custom Liquid section.\n     All CSS is scoped to .nm-kachampuli so it will not clash.\n     GI badge: HIDE IT. Kachampuli holds NO GI (Karnataka's food GIs are\n     Coorg Orange, Coorg Green Cardamom, Coorg coffee, Byadagi chilli and\n     the like, never this vinegar). The theme's site-wide GI badge must be\n     hidden on this product and the live \"GI tagged, government certified\"\n     line removed. Use Single Origin and Traceable instead. No GI claim\n     anywhere on this page. HEALTH: no weight-loss, HCA, appetite or\n     sore-throat claims, by policy. Culinary, origin and heritage only.\n     ==================================================================== --\u003e\n\u003cdiv class=\"nm-kachampuli\"\u003e\n\u003cstyle\u003e\n@import url('https:\/\/fonts.googleapis.com\/css2?family=Cormorant+Garamond:ital,wght@0,500;0,600;0,700;1,500;1,600\u0026family=EB+Garamond:ital,wght@0,400;0,500;1,400\u0026family=Josefin+Sans:wght@400;500;600;700\u0026family=Noto+Sans+Kannada:wght@500;600\u0026display=swap');\n\n.nm-kachampuli{\n  --red:#531F1C; --cream:#FFF5E6; --gold:#F2B74E;\n  --ink:#322b27; --soft:#6f655d; --line:#e7d9c3;\n  font-family:'EB Garamond',Georgia,serif;\n  color:var(--ink); line-height:1.7; font-size:1.075rem;\n  background:#fff; max-width:1180px; margin:0 auto; padding:0;\n  -webkit-font-smoothing:antialiased;\n}\n.nm-kachampuli *{box-sizing:border-box;}\n.nm-kachampuli p{margin:0 0 1.1rem;}\n.nm-kachampuli .wrap{max-width:860px; margin:0 auto; padding:0 1.5rem;}\n.nm-kachampuli .eyebrow{\n  font-family:'Josefin Sans',sans-serif; letter-spacing:.22em;\n  text-transform:uppercase; font-size:.72rem; font-weight:600;\n  color:var(--red);\n}\n.nm-kachampuli h2{\n  font-family:'Cormorant Garamond',serif; font-weight:600;\n  color:var(--red); line-height:1.12; letter-spacing:.005em;\n  margin:0 0 1rem; font-size:2rem;\n}\n.nm-kachampuli h3{\n  font-family:'Cormorant Garamond',serif; font-weight:600;\n  color:var(--red); font-size:1.55rem; margin:0 0 .6rem;\n}\n\n\/* HERO *\/\n.nm-kachampuli .hero{\n  background:var(--cream); text-align:center;\n  padding:3.6rem 1.5rem 3.2rem; border-bottom:2px solid var(--gold);\n}\n.nm-kachampuli .hero .kannada{\n  font-family:'Noto Sans Kannada',sans-serif; color:var(--red);\n  font-size:1.15rem; font-weight:600; display:block; margin:.7rem 0 .2rem;\n}\n.nm-kachampuli .hero h1{\n  font-family:'Cormorant Garamond',serif; font-weight:600;\n  color:var(--red); font-size:2.7rem; line-height:1.1;\n  margin:.4rem auto .9rem; max-width:20ch;\n}\n.nm-kachampuli .hero .stand{\n  font-style:italic; color:var(--soft); max-width:58ch; margin:0 auto;\n  font-size:1.12rem;\n}\n\n\/* STAT BLOCKS *\/\n.nm-kachampuli .stats{display:grid; grid-template-columns:repeat(3,1fr); gap:0; margin:0;}\n.nm-kachampuli .stat{\n  background:var(--red); color:#fff; text-align:center;\n  padding:2.1rem 1rem; border-right:1px solid rgba(255,255,255,.16);\n}\n.nm-kachampuli .stat:last-child{border-right:none;}\n.nm-kachampuli .stat .num{\n  font-family:'Cormorant Garamond',serif; font-weight:700;\n  font-size:2.5rem; line-height:1; color:var(--gold);\n}\n.nm-kachampuli .stat.shelf .num{font-size:1.95rem;}\n.nm-kachampuli .stat.rate .num{font-size:1.95rem;}\n.nm-kachampuli .stat.place .num{font-size:2.1rem;}\n.nm-kachampuli .stat .lab{\n  font-family:'Josefin Sans',sans-serif; text-transform:uppercase;\n  letter-spacing:.16em; font-size:.68rem; margin-top:.6rem; opacity:.92;\n}\n.nm-kachampuli .statnote{\n  text-align:center; font-size:.92rem; color:var(--soft); font-style:italic;\n  max-width:660px; margin:1.3rem auto 0; padding:0 1.5rem;\n}\n\n\/* NUMBERED SECTION *\/\n.nm-kachampuli .sec{padding:2.8rem 0 0;}\n.nm-kachampuli .sec .head{display:flex; align-items:baseline; gap:.8rem; margin-bottom:.5rem;}\n.nm-kachampuli .sec .head h2{flex:1 1 auto; min-width:0;}\n.nm-kachampuli .sec .no{\n  flex:0 0 auto; white-space:nowrap;\n  font-family:'Josefin Sans',sans-serif; font-weight:700;\n  color:var(--red); font-size:.95rem; letter-spacing:.05em;\n}\n\n\/* COMPARISON *\/\n.nm-kachampuli .compare{display:grid; grid-template-columns:repeat(3,1fr); gap:1rem; margin:1.4rem 0 .4rem;}\n.nm-kachampuli .col{border:1px solid var(--line); border-radius:10px; padding:1.3rem 1.1rem; background:#fffdf8;}\n.nm-kachampuli .col.mid{background:var(--red); color:#fff; border-color:var(--red); position:relative;}\n.nm-kachampuli .col .tag{\n  font-family:'Josefin Sans',sans-serif; text-transform:uppercase;\n  letter-spacing:.14em; font-size:.62rem; color:var(--red);\n  font-weight:600; display:block; margin-bottom:.3rem;\n}\n.nm-kachampuli .col.mid .tag{color:var(--gold);}\n.nm-kachampuli .col .name{\n  font-family:'Cormorant Garamond',serif; font-size:1.3rem;\n  font-weight:600; color:var(--red); margin-bottom:.5rem; line-height:1.1;\n}\n.nm-kachampuli .col.mid .name{color:#fff;}\n.nm-kachampuli .col p{font-size:.98rem; margin:0; line-height:1.55;}\n.nm-kachampuli .col.mid p{color:rgba(255,255,255,.92);}\n\n\/* PROCESS *\/\n.nm-kachampuli .steps{margin:1.3rem 0 .3rem; padding:0; list-style:none; counter-reset:s;}\n.nm-kachampuli .steps li{position:relative; padding:0 0 1rem 3rem; counter-increment:s;}\n.nm-kachampuli .steps li:before{\n  content:counter(s); position:absolute; left:0; top:0;\n  width:1.9rem; height:1.9rem; border-radius:50%;\n  background:var(--red); color:var(--gold);\n  font-family:'Josefin Sans',sans-serif; font-weight:600; font-size:.85rem;\n  display:flex; align-items:center; justify-content:center;\n}\n.nm-kachampuli .steps b{color:var(--red); font-family:'Cormorant Garamond',serif; font-size:1.2rem; font-weight:600;}\n\n\/* CALLOUTS *\/\n.nm-kachampuli .band{background:var(--red); color:#fff; padding:2.4rem 1.5rem; margin:2.8rem 0 0;}\n.nm-kachampuli .band .inner{max-width:760px; margin:0 auto;}\n.nm-kachampuli .band .eyebrow{color:var(--gold);}\n.nm-kachampuli .band h3{color:#fff;}\n.nm-kachampuli .band p{color:rgba(255,255,255,.93); margin-bottom:0;}\n.nm-kachampuli .note{background:var(--cream); border-left:4px solid var(--gold); padding:1.2rem 1.3rem; margin:1.3rem 0; border-radius:0 8px 8px 0;}\n.nm-kachampuli .note .k{\n  font-family:'Josefin Sans',sans-serif; text-transform:uppercase;\n  letter-spacing:.14em; font-size:.64rem; font-weight:600;\n  color:var(--red); display:block; margin-bottom:.35rem;\n}\n.nm-kachampuli .note p{margin:0; font-size:1rem;}\n\n\/* THREE WAYS *\/\n.nm-kachampuli .trio{display:grid; grid-template-columns:repeat(3,1fr); gap:1rem; margin:1.4rem 0 .3rem;}\n.nm-kachampuli .trio .card{border:1px solid var(--line); border-radius:10px; padding:1.2rem; background:#fffdf8; text-align:left;}\n.nm-kachampuli .trio .card b{display:block; font-family:'Cormorant Garamond',serif; color:var(--red); font-size:1.25rem; font-weight:600; margin-bottom:.35rem;}\n.nm-kachampuli .trio .card p{margin:0; font-size:.97rem; line-height:1.55;}\n\n\/* WHY CHOOSE *\/\n.nm-kachampuli .why{background:var(--cream); padding:2.4rem 1.8rem; margin:2.8rem auto 0; border-radius:12px; text-align:center;}\n.nm-kachampuli .why h3{margin-bottom:1.2rem;}\n.nm-kachampuli .why ul{list-style:none; margin:0 auto; padding:0; max-width:640px; text-align:left;}\n.nm-kachampuli .why li{position:relative; padding:.5rem 0 .5rem 2rem; font-size:1.02rem; border-bottom:1px solid var(--line);}\n.nm-kachampuli .why li:last-child{border-bottom:none;}\n.nm-kachampuli .why li:before{\n  content:\"\\2713\"; position:absolute; left:0; top:.55rem;\n  width:1.3rem; height:1.3rem; border-radius:50%;\n  background:var(--red); color:#fff; font-size:.78rem; font-weight:700;\n  display:flex; align-items:center; justify-content:center;\n}\n.nm-kachampuli .why li b{color:var(--red); font-family:'Cormorant Garamond',serif; font-size:1.12rem;}\n.nm-kachampuli .why .close{font-style:italic; color:var(--red); margin:1.3rem 0 0; font-size:1.18rem; font-family:'Cormorant Garamond',serif;}\n\n\/* AT A GLANCE *\/\n.nm-kachampuli .glance{margin:2.8rem auto 0;}\n.nm-kachampuli .glance .gh{\n  background:var(--red); color:#fff; font-family:'Josefin Sans',sans-serif;\n  letter-spacing:.16em; text-transform:uppercase; font-size:.72rem;\n  font-weight:600; padding:.7rem 1.2rem; border-radius:8px 8px 0 0;\n}\n.nm-kachampuli table.spec{width:100%; border-collapse:collapse; background:#fffdf8; border:1px solid var(--line); border-top:none; border-radius:0 0 8px 8px; overflow:hidden;}\n.nm-kachampuli table.spec th, .nm-kachampuli table.spec td{text-align:left; padding:.7rem 1.2rem; border-bottom:1px solid var(--line); font-size:1rem; vertical-align:top;}\n.nm-kachampuli table.spec tr:last-child th, .nm-kachampuli table.spec tr:last-child td{border-bottom:none;}\n.nm-kachampuli table.spec th{\n  font-family:'Josefin Sans',sans-serif; font-weight:600; color:var(--red);\n  text-transform:uppercase; letter-spacing:.08em; font-size:.74rem;\n  width:30%; white-space:nowrap;\n}\n\n\/* FAQ *\/\n.nm-kachampuli .faq{margin:2.8rem auto 1rem;}\n.nm-kachampuli .faq .fh{text-align:center; margin-bottom:1.3rem;}\n.nm-kachampuli details{border-bottom:1px solid var(--line); padding:.2rem 0;}\n.nm-kachampuli summary{\n  cursor:pointer; list-style:none; padding:.95rem 2rem .95rem 0;\n  position:relative; font-family:'Cormorant Garamond',serif;\n  font-size:1.3rem; font-weight:600; color:var(--red);\n}\n.nm-kachampuli summary::-webkit-details-marker{display:none;}\n.nm-kachampuli summary:after{content:\"+\"; position:absolute; right:.2rem; top:.8rem; font-family:'Josefin Sans',sans-serif; font-size:1.5rem; color:var(--red); line-height:1; display:inline-block; transition:transform .2s ease;}\n.nm-kachampuli details[open] summary:after{transform:rotate(45deg);}\n.nm-kachampuli details .a{padding:0 0 1rem; color:var(--ink); font-size:1.04rem;}\n\n@media (max-width:768px){\n  .nm-kachampuli .stats{grid-template-columns:1fr;}\n  .nm-kachampuli .stat{border-right:none; border-bottom:1px solid rgba(255,255,255,.16);}\n  .nm-kachampuli .compare,.nm-kachampuli .trio{grid-template-columns:1fr;}\n  .nm-kachampuli .hero h1{font-size:2.1rem;}\n  .nm-kachampuli h2{font-size:1.7rem;}\n  .nm-kachampuli table.spec, .nm-kachampuli table.spec tbody, .nm-kachampuli table.spec tr{display:block; width:100%;}\n  .nm-kachampuli table.spec tr{border-bottom:1px solid var(--line); padding:.5rem 0;}\n  .nm-kachampuli table.spec tr:last-child{border-bottom:none;}\n  .nm-kachampuli table.spec th, .nm-kachampuli table.spec td{display:block; width:100%; white-space:normal; border-bottom:none; padding:.12rem 1.2rem;}\n  .nm-kachampuli table.spec th{padding-top:.4rem;}\n}\n\u003c\/style\u003e\n\n\u003c!-- HERO --\u003e\n\u003cdiv class=\"hero\"\u003e\n  \u003cspan class=\"eyebrow\"\u003eSingle Origin · Coorg, Karnataka\u003c\/span\u003e\n  \u003cspan class=\"kannada\"\u003eಕಾಚಂಪುಳಿ · KACHAMPULI\u003c\/span\u003e\n  \u003ch1\u003eThe Dark Sour Vinegar at the Heart of Coorg Cooking\u003c\/h1\u003e\n  \u003cp class=\"stand\"\u003eIn the monsoon forests of Kodagu grows a small, sour fruit, a cousin of kokum and the mangosteen. Coorg gathers it, lets the juice run, and simmers it slowly in a clay pot to a dark, tart vinegar called kachampuli, the souring soul of the Kodava table.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- STATS --\u003e\n\u003cdiv class=\"stats\"\u003e\n  \u003cdiv class=\"stat shelf\"\u003e\n\u003cdiv class=\"num\"\u003e5 to 6 yrs\u003c\/div\u003e\n\u003cdiv class=\"lab\"\u003eKeeps Without Spoiling\u003c\/div\u003e\n\u003c\/div\u003e\n  \u003cdiv class=\"stat rate\"\u003e\n\u003cdiv class=\"num\"\u003eHalf a Tsp\u003c\/div\u003e\n\u003cdiv class=\"lab\"\u003eSours a Kilo of Meat\u003c\/div\u003e\n\u003c\/div\u003e\n  \u003cdiv class=\"stat place\"\u003e\n\u003cdiv class=\"num\"\u003eKutta\u003c\/div\u003e\n\u003cdiv class=\"lab\"\u003eCoorg, Western Ghats\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"wrap\"\u003e\u003cp class=\"statnote\"\u003eKachampuli is a concentrate, so a very little goes a long way. The old Kodava measure is about half a teaspoon of it to a kilo of meat, added late in the cooking.\u003c\/p\u003e\u003c\/div\u003e\n\n\u003c!-- INTRO --\u003e\n\u003cdiv class=\"wrap\" style=\"padding-top:2.4rem;\"\u003e\n  \u003cp\u003eThis is kachampuli, the dark, sour vinegar that Coorg has made for centuries and that almost no one outside the region knows. It is not brewed the way other vinegars are. It is the juice of a wild Western Ghats fruit, gathered in the monsoon, left to break down, then simmered slowly in a clay pot until it turns from honey yellow to a deep purple red. One fruit, one pot, one place, and a bottle that lasts for years.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- 01 --\u003e\n\u003cdiv class=\"sec wrap\"\u003e\n  \u003cdiv class=\"head\"\u003e\n\u003cspan class=\"no\"\u003e01\u003c\/span\u003e\u003ch2\u003eThe Place: Coorg, and a Fruit From the Monsoon Forest\u003c\/h2\u003e\n\u003c\/div\u003e\n  \u003cp\u003eOur kachampuli comes from Kodagu, the hill country of Coorg in Karnataka, deep in the Western Ghats. The fruit it is made from, Garcinia gummi-gutta, grows wild in the evergreen and shola forests here and in the old coffee estates, a small sour gourd that ripens to yellow on the tree. We source ours near Kutta, a village in south Kodagu at the edge of the forest.\u003c\/p\u003e\n  \u003cp\u003eIt is a monsoon crop. The tree flowers between February and May and fruits from June to August, in the heart of the rains, and that is when Kodava families make their year's kachampuli. The making is a homestead tradition, foraged and handed down through generations, less a recipe than a rhythm of the wet season.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- 02 COMPARISON --\u003e\n\u003cdiv class=\"sec wrap\"\u003e\n  \u003cdiv class=\"head\"\u003e\n\u003cspan class=\"no\"\u003e02\u003c\/span\u003e\u003ch2\u003eKokum, Kachampuli, Kudampuli: One Family, Three Sour Things\u003c\/h2\u003e\n\u003c\/div\u003e\n  \u003cp\u003eIndia sours its food in many ways, and three of the best known come from the same branch of the plant family, the Garcinia genus, all cousins of the mangosteen. They are easy to muddle, so it helps to know which is which.\u003c\/p\u003e\n  \u003cdiv class=\"compare\"\u003e\n    \u003cdiv class=\"col\"\u003e\n      \u003cspan class=\"tag\"\u003eKonkan Coast\u003c\/span\u003e\n      \u003cdiv class=\"name\"\u003eKokum\u003c\/div\u003e\n      \u003cp\u003eGarcinia indica, dried to a deep purple rind. The souring fruit of Konkan, Mangalorean and Maharashtrian kitchens, behind sol kadhi and many a coastal curry.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"col mid\"\u003e\n      \u003cspan class=\"tag\"\u003eWhat You Are Buying\u003c\/span\u003e\n      \u003cdiv class=\"name\"\u003eCoorg Kachampuli\u003c\/div\u003e\n      \u003cp\u003eThe juice of Garcinia gummi-gutta, simmered slowly to a dark, tart vinegar. The signature souring agent of the Kodava table, and what you are holding.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"col\"\u003e\n      \u003cspan class=\"tag\"\u003eKerala\u003c\/span\u003e\n      \u003cdiv class=\"name\"\u003eKudampuli\u003c\/div\u003e\n      \u003cp\u003eThe very same Garcinia gummi-gutta fruit, but sun dried whole. The smoky fish tamarind that sours a Kerala meen curry. Coorg decocts the fruit, Kerala dries it.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- 03 PROCESS --\u003e\n\u003cdiv class=\"sec wrap\"\u003e\n  \u003cdiv class=\"head\"\u003e\n\u003cspan class=\"no\"\u003e03\u003c\/span\u003e\u003ch2\u003eFrom Forest to Bottle: How It Is Made\u003c\/h2\u003e\n\u003c\/div\u003e\n  \u003cul class=\"steps\"\u003e\n    \u003cli\u003e\n\u003cb\u003eGathered in the monsoon.\u003c\/b\u003e The ripe fruits are gathered from wild and estate trees through the June to August season and heaped up in baskets and winnowing fans.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cb\u003eLeft to release its juice.\u003c\/b\u003e The heaped fruit is left outdoors to break down over a few days, and the juice runs off and is collected in earthen pots set beneath.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cb\u003eSimmered in a clay pot.\u003c\/b\u003e The juice is boiled down slowly in a deep pot, turning from honey yellow to purplish pink and at last to a deep purple red as it reduces and thickens.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cb\u003eBottled whole, nothing added.\u003c\/b\u003e The finished concentrate is bottled just as it is, no colour and no additives, and it keeps for years.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\u003c\/div\u003e\n\n\u003c!-- PANDI CURRY --\u003e\n\u003cdiv class=\"band\"\u003e\n  \u003cdiv class=\"inner\"\u003e\n    \u003cspan class=\"eyebrow\"\u003eThe Pandi Curry Secret\u003c\/span\u003e\n    \u003ch3\u003eWhy Coorg pork curry is so dark\u003c\/h3\u003e\n    \u003cp\u003eThe most famous dish in Coorg is pandi curry, pork simmered dark and sour, and both the colour and the zing come from kachampuli. It goes in late, a spoonful stirred into the finished pot, where it sours the gravy, helps soften the meat, and turns the curry the deep brown black that every Kodava cook knows by sight. You do not taste it on its own, you taste it as the thing that makes the dish taste like Coorg.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- 04 SINGLE ORIGIN --\u003e\n\u003cdiv class=\"sec wrap\"\u003e\n  \u003cdiv class=\"head\"\u003e\n\u003cspan class=\"no\"\u003e04\u003c\/span\u003e\u003ch2\u003eWhy We Bottle It Single Origin, and Whole\u003c\/h2\u003e\n\u003c\/div\u003e\n  \u003cp\u003eMost of what a shelf calls vinegar is brewed and standardised to a fixed strength. Kachampuli is not that. It is the reduced juice of one wild fruit, from one stretch of forest country near Kutta, made the slow way Kodava families have always made it, with nothing added to stretch it or colour it. Because it is a true concentrate, a little does a great deal, and a bottle lasts for years.\u003c\/p\u003e\n  \u003cdiv class=\"note\"\u003e\n    \u003cspan class=\"k\"\u003eGood to know\u003c\/span\u003e\n    \u003cp\u003eKachampuli is rare enough that it is sometimes called a mysterious ingredient, and it is potent, so it is easy to overdo. Add it late and in small amounts, about half a teaspoon to a kilo of meat, and taste as you go. It is also recognised on the Slow Food Ark of Taste, the international register of heritage foods worth keeping alive.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- 05 THREE WAYS --\u003e\n\u003cdiv class=\"sec wrap\"\u003e\n  \u003cdiv class=\"head\"\u003e\n\u003cspan class=\"no\"\u003e05\u003c\/span\u003e\u003ch2\u003eOne Vinegar, Three Ways\u003c\/h2\u003e\n\u003c\/div\u003e\n  \u003cdiv class=\"trio\"\u003e\n    \u003cdiv class=\"card\"\u003e\n\u003cb\u003eIn a pork or meat curry\u003c\/b\u003e\u003cp\u003eA spoonful stirred late into pandi curry or any meat dish, then simmered to sour and thicken the gravy. This is its home.\u003c\/p\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"card\"\u003e\n\u003cb\u003eIn fish and vegetables\u003c\/b\u003e\u003cp\u003eA few drops to sharpen a fish curry or a vegetable dish, in place of tamarind or lime, the way Coorg has long used it.\u003c\/p\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"card\"\u003e\n\u003cb\u003eAs a finishing souring agent\u003c\/b\u003e\u003cp\u003eAdded at the very end of cooking to sharpen, darken and round out a gravy. A little at a time, since it only takes a little.\u003c\/p\u003e\n\u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- WHY CHOOSE --\u003e\n\u003cdiv class=\"why wrap\"\u003e\n  \u003ch3\u003eWhy Choose Our Kachampuli\u003c\/h3\u003e\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cb\u003eSingle origin.\u003c\/b\u003e The reduced juice of one wild fruit from the forests of Coorg, near Kutta, not a blended or standardised brew.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cb\u003eTraditionally made.\u003c\/b\u003e Gathered in the monsoon and simmered slowly in a clay pot, the way Kodava families have always made it.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cb\u003eA true concentrate.\u003c\/b\u003e Potent and long keeping, so a little sours a lot and a bottle lasts for years.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cb\u003eNothing added.\u003c\/b\u003e Just the reduced juice of the fruit, with no colouring and no additives.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cb\u003eThe Kodava vinegar.\u003c\/b\u003e The souring agent behind Coorg's most famous dishes, from pandi curry onward.\u003c\/li\u003e\n  \u003c\/ul\u003e\n  \u003cp class=\"close\"\u003eThe dark, sour soul of the Kodava kitchen, from the forest country that makes it.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- AT A GLANCE --\u003e\n\u003cdiv class=\"glance wrap\"\u003e\n  \u003cdiv class=\"gh\"\u003eAt a Glance\u003c\/div\u003e\n  \u003ctable class=\"spec\"\u003e\n    \u003ctr\u003e\n\u003cth\u003eType\u003c\/th\u003e\n\u003ctd\u003eDark sour fruit vinegar, a concentrated Garcinia juice (Kachampuli)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eCoorg (Kodagu) near Kutta, Karnataka, Western Ghats\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eSource fruit\u003c\/th\u003e\n\u003ctd\u003eGarcinia gummi-gutta (Malabar tamarind, kudampuli)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eAlso called\u003c\/th\u003e\n\u003ctd\u003eKachampuli, Malabar Tamarind Vinegar, Kudampuli, Panapuli (Kodava), Fish Tamarind, Pulineer\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eTaste\u003c\/th\u003e\n\u003ctd\u003eSharp and sour, fruity, with a long lingering finish\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eColour\u003c\/th\u003e\n\u003ctd\u003eDeep purple red to brown black\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eTexture\u003c\/th\u003e\n\u003ctd\u003eThick concentrate, may thicken further and settle in storage\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eShelf life\u003c\/th\u003e\n\u003ctd\u003eKeeps about 5 to 6 years\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eBest for\u003c\/th\u003e\n\u003ctd\u003eCoorg pork (pandi) curry, meat, fish, souring and finishing\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003ePacks\u003c\/th\u003e\n\u003ctd\u003e20g, 100g, 250g, 500g and 1kg\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/table\u003e\n\u003c\/div\u003e\n\n\u003c!-- FAQ --\u003e\n\u003cdiv class=\"faq wrap\"\u003e\n  \u003cdiv class=\"fh\"\u003e\n\u003cspan class=\"eyebrow\"\u003eCommon Questions\u003c\/span\u003e\u003ch2 style=\"margin-top:.4rem;\"\u003eAbout our Kachampuli\u003c\/h2\u003e\n\u003c\/div\u003e\n\n  \u003cdetails\u003e\u003csummary\u003eWhat is kachampuli?\u003c\/summary\u003e\n  \u003cdiv class=\"a\"\u003eKachampuli is a dark, sour vinegar from Coorg, made by simmering down the juice of the Garcinia gummi-gutta fruit until it becomes a thick, deep concentrate. It is the signature souring agent of Kodava cuisine, used to sour and darken curries, above all the famous Coorg pork curry. The fruit is a cousin of kokum and the mangosteen, and the same one that Kerala dries and calls kudampuli. Coorg, instead, decocts it into this vinegar.\u003c\/div\u003e\u003c\/details\u003e\n\n  \u003cdetails\u003e\u003csummary\u003eWhat does it taste like, and how is it different from tamarind?\u003c\/summary\u003e\n  \u003cdiv class=\"a\"\u003eIt is sharply sour with a clear fruitiness and a long, lingering finish, deeper and rounder than the flat sourness of tamarind, and far more concentrated. Where tamarind is a pulp you soak, kachampuli is a finished, reduced liquid, so a small spoonful carries a whole dish. It also lends a dark colour that tamarind does not, which is part of why Coorg curries look the way they do.\u003c\/div\u003e\u003c\/details\u003e\n\n  \u003cdetails\u003e\u003csummary\u003eIs kachampuli the same as kudampuli or kokum?\u003c\/summary\u003e\n  \u003cdiv class=\"a\"\u003eThey are close relatives, all from the Garcinia family. Kudampuli, the fish tamarind of Kerala, is the very same fruit as kachampuli, Garcinia gummi-gutta, but dried whole instead of made into vinegar. Kokum is a different fruit of the same family, Garcinia indica, used dried along the Konkan coast. So kachampuli is the Coorg vinegar form, kudampuli is the Kerala dried form of the same fruit, and kokum is the Konkan cousin.\u003c\/div\u003e\u003c\/details\u003e\n\n  \u003cdetails\u003e\u003csummary\u003eHow do I use it, and how much?\u003c\/summary\u003e\n  \u003cdiv class=\"a\"\u003eUse it late in the cooking and use very little. Stir a spoonful into a finished meat or fish curry and simmer briefly to let it sour and thicken the gravy. The old Kodava measure is about half a teaspoon to a kilo of meat, so start small and taste as you go, because it is a strong concentrate and easy to overdo. It is a souring and finishing agent, not something you cook from the start.\u003c\/div\u003e\u003c\/details\u003e\n\n  \u003cdetails\u003e\u003csummary\u003eWhere does it come from?\u003c\/summary\u003e\n  \u003cdiv class=\"a\"\u003eFrom Kodagu, the Coorg hills of Karnataka, in the Western Ghats. The fruit grows wild in the evergreen forests and old estates there, and we source ours near the village of Kutta in south Kodagu. It is made in the monsoon, between June and August, when the fruit ripens, which is the traditional kachampuli season.\u003c\/div\u003e\u003c\/details\u003e\n\n  \u003cdetails\u003e\u003csummary\u003eHow is it made?\u003c\/summary\u003e\n  \u003cdiv class=\"a\"\u003eThe ripe fruit is gathered and heaped in baskets, then left to break down so the juice runs off and collects in earthen pots. That juice is simmered down slowly in a deep clay pot, changing from honey yellow to purplish pink to a deep purple red as it reduces and thickens. Nothing is added. What is left is a potent, concentrated vinegar that keeps for years.\u003c\/div\u003e\u003c\/details\u003e\n\n  \u003cdetails\u003e\u003csummary\u003eDoes it go off, and how should I store it?\u003c\/summary\u003e\n  \u003cdiv class=\"a\"\u003eKachampuli keeps remarkably well, five to six years and often longer, because it is so concentrated and acidic. Keep the bottle closed in a cool, dark cupboard. It may thicken further over time and a little sediment can settle at the bottom, both of which are normal for a natural, unfiltered concentrate. Give it a gentle shake or stir before use.\u003c\/div\u003e\u003c\/details\u003e\n\n  \u003cdetails\u003e\u003csummary\u003eWhat can I use instead if I run out?\u003c\/summary\u003e\n  \u003cdiv class=\"a\"\u003eNothing matches it exactly, but there are honest stand ins. Dried kudampuli, the same fruit, soaked in hot water with the water then used, comes closest in flavour and colour. Kokum soaked and strained works too. For finishing a meat dish, a good dark malt vinegar or a squeeze of lime will give you the sourness, though not the fruity depth or the dark colour. None will taste quite like the real thing.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is kachampuli?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Kachampuli is a dark, sour vinegar from Coorg, made by simmering down the juice of the Garcinia gummi-gutta fruit until it becomes a thick, deep concentrate. It is the signature souring agent of Kodava cuisine, used to sour and darken curries, above all the famous Coorg pork curry. The fruit is a cousin of kokum and the mangosteen, and the same one that Kerala dries and calls kudampuli. Coorg, instead, decocts it into this vinegar.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does it taste like, and how is it different from tamarind?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is sharply sour with a clear fruitiness and a long, lingering finish, deeper and rounder than the flat sourness of tamarind, and far more concentrated. Where tamarind is a pulp you soak, kachampuli is a finished, reduced liquid, so a small spoonful carries a whole dish. It also lends a dark colour that tamarind does not, which is part of why Coorg curries look the way they do.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is kachampuli the same as kudampuli or kokum?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"They are close relatives, all from the Garcinia family. Kudampuli, the fish tamarind of Kerala, is the very same fruit as kachampuli, Garcinia gummi-gutta, but dried whole instead of made into vinegar. Kokum is a different fruit of the same family, Garcinia indica, used dried along the Konkan coast. So kachampuli is the Coorg vinegar form, kudampuli is the Kerala dried form of the same fruit, and kokum is the Konkan cousin.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use it, and how much?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Use it late in the cooking and use very little. Stir a spoonful into a finished meat or fish curry and simmer briefly to let it sour and thicken the gravy. The old Kodava measure is about half a teaspoon to a kilo of meat, so start small and taste as you go, because it is a strong concentrate and easy to overdo. It is a souring and finishing agent, not something you cook from the start.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does it come from?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"From Kodagu, the Coorg hills of Karnataka, in the Western Ghats. The fruit grows wild in the evergreen forests and old estates there, and we source ours near the village of Kutta in south Kodagu. It is made in the monsoon, between June and August, when the fruit ripens, which is the traditional kachampuli season.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is it made?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The ripe fruit is gathered and heaped in baskets, then left to break down so the juice runs off and collects in earthen pots. That juice is simmered down slowly in a deep clay pot, changing from honey yellow to purplish pink to a deep purple red as it reduces and thickens. Nothing is added. What is left is a potent, concentrated vinegar that keeps for years.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does it go off, and how should I store it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Kachampuli keeps remarkably well, five to six years and often longer, because it is so concentrated and acidic. Keep the bottle closed in a cool, dark cupboard. It may thicken further over time and a little sediment can settle at the bottom, both of which are normal for a natural, unfiltered concentrate. Give it a gentle shake or stir before use.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use instead if I run out?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Nothing matches it exactly, but there are honest stand ins. Dried kudampuli, the same fruit, soaked in hot water with the water then used, comes closest in flavour and colour. Kokum soaked and strained works too. For finishing a meat dish, a good dark malt vinegar or a squeeze of lime will give you the sourness, though not the fruity depth or the dark colour. None will taste quite like the real thing.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e\n\n\u003c\/div\u003e\n\u003c!-- NM Read the Story link  |  Kachampuli (Malabar Tamarind Vinegar)  |  paste at the very end of the product description --\u003e\n\u003cstyle\u003e\n@media(hover:hover){\n  .nm-rts-kachampuli:hover{transform:translateY(-2px);box-shadow:0 12px 28px rgba(0,0,0,.12);}\n  .nm-rts-kachampuli:hover .nm-rts-btn{background:#531F1C;color:#FFF5E6 !important;}\n  .nm-rts-kachampuli:hover .nm-rts-arrow{transform:translateX(4px);}\n}\n\u003c\/style\u003e\n\u003cdiv style=\"max-width:860px;margin:2.6rem auto 1rem;padding:0 1.5rem;font-family:'EB Garamond',Georgia,serif;\"\u003e\n  \u003ca class=\"nm-rts-kachampuli\" href=\"https:\/\/nilgirimarten.com\/blogs\/single-origin-spices\/kachampuli-the-story-of-coorgs-malabar-tamarind-vinegar\" style=\"display:block;text-decoration:none;background:#FFF5E6;border:1px solid #e7d9c3;border-top:5px solid #531F1C;border-radius:0 0 12px 12px;padding:1.6rem 1.7rem;transition:transform .2s ease,box-shadow .2s ease;\"\u003e\n    \u003cspan style=\"font-family:'Josefin Sans',Arial,sans-serif;text-transform:uppercase;letter-spacing:.2em;font-size:.66rem;font-weight:600;color:#531F1C;display:block;margin-bottom:.5rem;\"\u003eFrom the Journal\u003c\/span\u003e\n    \u003cspan style=\"font-family:'Cormorant Garamond',Georgia,serif;font-weight:600;font-size:1.7rem;line-height:1.15;color:#531F1C;display:block;margin-bottom:.45rem;\"\u003eCoorg's Slow Black Vinegar\u003c\/span\u003e\n    \u003cspan style=\"display:block;color:#6f655d;font-size:1.05rem;font-style:italic;line-height:1.5;margin-bottom:1.1rem;\"\u003eThe reduced Malabar tamarind that gives Kodava pandi curry its dark, glossy tang.\u003c\/span\u003e\n    \u003cspan class=\"nm-rts-btn\" style=\"display:inline-block;font-family:'Josefin Sans',Arial,sans-serif;font-weight:600;font-size:.74rem;letter-spacing:.12em;text-transform:uppercase;color:#531F1C;border:1.5px solid #531F1C;border-radius:999px;padding:.6rem 1.2rem;transition:background .2s ease,color .2s ease;\"\u003eRead the Story \u003cspan class=\"nm-rts-arrow\" style=\"display:inline-block;transition:transform .2s ease;\"\u003e→\u003c\/span\u003e\u003c\/span\u003e\n  \u003c\/a\u003e\n\u003c\/div\u003e\n\u003c!-- ===================== END KACHAMPULI BLOCK ===================== --\u003e","brand":"Nilgiri Marten Spices","offers":[{"title":"20G","offer_id":44244171554873,"sku":"","price":99.0,"currency_code":"INR","in_stock":true},{"title":"100G","offer_id":44244171587641,"sku":"","price":439.0,"currency_code":"INR","in_stock":true},{"title":"250G","offer_id":44244171620409,"sku":"","price":899.0,"currency_code":"INR","in_stock":true},{"title":"500G","offer_id":44244171653177,"sku":"","price":1499.0,"currency_code":"INR","in_stock":true},{"title":"1KG","offer_id":44244171685945,"sku":"","price":2499.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0658\/4437\/9705\/files\/1_89a5662c-8397-42a8-bbd6-b8cd344cb26e.png?v=1737727412"},{"product_id":"kuttiyadi-coconut-oil","title":"Kuttiyadi Wood Pressed Coconut Oil | Cold Pressed Chekku Oil","description":"\u003c!-- ===================================================================\n     NILGIRI MARTEN  |  KUTTIYADI COCONUT OIL (VELICHENNA)\n     Product description block, built to the Kuttiyadi Oil Standard.\n     Signature colour: Kuttiyadi brown #805313 (replaces the NM green).\n     Not GI tagged: please HIDE the theme's site-wide GI badge on this\n     product. 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color:var(--soft); max-width:54ch; margin:0 auto;\n  font-size:1.12rem;\n}\n\n\/* STAT BLOCKS *\/\n.nm-kuttiyadi .stats{display:grid; grid-template-columns:repeat(3,1fr); gap:0; margin:0;}\n.nm-kuttiyadi .stat{\n  background:var(--red); color:#fff; text-align:center;\n  padding:2.1rem 1rem; border-right:1px solid rgba(255,255,255,.16);\n}\n.nm-kuttiyadi .stat:last-child{border-right:none;}\n.nm-kuttiyadi .stat .num{\n  font-family:'Cormorant Garamond',serif; font-weight:700;\n  font-size:2.5rem; line-height:1; color:var(--gold);\n}\n.nm-kuttiyadi .stat .lab{\n  font-family:'Josefin Sans',sans-serif; text-transform:uppercase;\n  letter-spacing:.16em; font-size:.68rem; margin-top:.6rem; opacity:.92;\n}\n.nm-kuttiyadi .statnote{\n  text-align:center; font-size:.92rem; color:var(--soft); font-style:italic;\n  max-width:640px; margin:1.3rem auto 0; padding:0 1.5rem;\n}\n\n\/* NUMBERED SECTION *\/\n.nm-kuttiyadi .sec{padding:2.8rem 0 0;}\n.nm-kuttiyadi .sec .head{display:flex; align-items:baseline; 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margin-bottom:.5rem; line-height:1.1;\n}\n.nm-kuttiyadi .col.mid .name{color:#fff;}\n.nm-kuttiyadi .col p{font-size:.98rem; margin:0; line-height:1.55;}\n.nm-kuttiyadi .col.mid p{color:rgba(255,255,255,.92);}\n\n\/* PROCESS *\/\n.nm-kuttiyadi .steps{margin:1.3rem 0 .3rem; padding:0; list-style:none; counter-reset:s;}\n.nm-kuttiyadi .steps li{position:relative; padding:0 0 1rem 3rem; counter-increment:s;}\n.nm-kuttiyadi .steps li:before{\n  content:counter(s); position:absolute; left:0; top:0;\n  width:1.9rem; height:1.9rem; border-radius:50%;\n  background:var(--red); color:var(--gold);\n  font-family:'Josefin Sans',sans-serif; font-weight:600; font-size:.85rem;\n  display:flex; align-items:center; justify-content:center;\n}\n.nm-kuttiyadi .steps b{color:var(--red); font-family:'Cormorant Garamond',serif; font-size:1.2rem; font-weight:600;}\n\n\/* CALLOUTS *\/\n.nm-kuttiyadi .band{background:var(--red); color:#fff; padding:2.4rem 1.5rem; margin:2.8rem 0 0;}\n.nm-kuttiyadi .band .inner{max-width:760px; margin:0 auto;}\n.nm-kuttiyadi .band .eyebrow{color:var(--gold);}\n.nm-kuttiyadi .band h3{color:#fff;}\n.nm-kuttiyadi .band p{color:rgba(255,255,255,.93); margin-bottom:0;}\n.nm-kuttiyadi .note{background:var(--cream); border-left:4px solid var(--gold); padding:1.2rem 1.3rem; margin:1.3rem 0; border-radius:0 8px 8px 0;}\n.nm-kuttiyadi .note .k{\n  font-family:'Josefin Sans',sans-serif; text-transform:uppercase;\n  letter-spacing:.14em; font-size:.64rem; font-weight:600;\n  color:var(--red); display:block; margin-bottom:.35rem;\n}\n.nm-kuttiyadi .note p{margin:0; font-size:1rem;}\n\n\/* THREE WAYS *\/\n.nm-kuttiyadi .trio{display:grid; grid-template-columns:repeat(3,1fr); gap:1rem; margin:1.4rem 0 .3rem;}\n.nm-kuttiyadi .trio .card{border:1px solid var(--line); border-radius:10px; padding:1.2rem; background:#fffdf8; text-align:left;}\n.nm-kuttiyadi .trio .card b{display:block; font-family:'Cormorant Garamond',serif; color:var(--red); font-size:1.25rem; font-weight:600; margin-bottom:.35rem;}\n.nm-kuttiyadi .trio .card p{margin:0; font-size:.97rem; line-height:1.55;}\n\n\/* WHY CHOOSE *\/\n.nm-kuttiyadi .why{background:var(--cream); padding:2.4rem 1.8rem; margin:2.8rem auto 0; border-radius:12px; text-align:center;}\n.nm-kuttiyadi .why h3{margin-bottom:1.2rem;}\n.nm-kuttiyadi .why ul{list-style:none; margin:0 auto; padding:0; max-width:640px; text-align:left;}\n.nm-kuttiyadi .why li{position:relative; padding:.5rem 0 .5rem 2rem; font-size:1.02rem; border-bottom:1px solid var(--line);}\n.nm-kuttiyadi .why li:last-child{border-bottom:none;}\n.nm-kuttiyadi .why li:before{\n  content:\"\\2713\"; position:absolute; left:0; top:.55rem;\n  width:1.3rem; height:1.3rem; border-radius:50%;\n  background:var(--red); color:#fff; font-size:.78rem; font-weight:700;\n  display:flex; align-items:center; justify-content:center;\n}\n.nm-kuttiyadi .why li b{color:var(--red); font-family:'Cormorant Garamond',serif; font-size:1.12rem;}\n.nm-kuttiyadi .why .close{font-style:italic; color:var(--red); margin:1.3rem 0 0; font-size:1.18rem; font-family:'Cormorant Garamond',serif;}\n\n\/* AT A GLANCE *\/\n.nm-kuttiyadi .glance{margin:2.8rem auto 0;}\n.nm-kuttiyadi .glance .gh{\n  background:var(--red); color:#fff; font-family:'Josefin Sans',sans-serif;\n  letter-spacing:.16em; text-transform:uppercase; font-size:.72rem;\n  font-weight:600; padding:.7rem 1.2rem; border-radius:8px 8px 0 0;\n}\n.nm-kuttiyadi table.spec{width:100%; border-collapse:collapse; background:#fffdf8; border:1px solid var(--line); border-top:none; border-radius:0 0 8px 8px; overflow:hidden;}\n.nm-kuttiyadi table.spec th, .nm-kuttiyadi table.spec td{text-align:left; padding:.7rem 1.2rem; border-bottom:1px solid var(--line); font-size:1rem; vertical-align:top;}\n.nm-kuttiyadi table.spec tr:last-child th, .nm-kuttiyadi table.spec tr:last-child td{border-bottom:none;}\n.nm-kuttiyadi table.spec th{\n  font-family:'Josefin Sans',sans-serif; font-weight:600; color:var(--red);\n  text-transform:uppercase; letter-spacing:.08em; font-size:.74rem;\n  width:30%; white-space:nowrap;\n}\n\n\/* FAQ *\/\n.nm-kuttiyadi .faq{margin:2.8rem auto 1rem;}\n.nm-kuttiyadi .faq .fh{text-align:center; margin-bottom:1.3rem;}\n.nm-kuttiyadi details{border-bottom:1px solid var(--line); padding:.2rem 0;}\n.nm-kuttiyadi summary{\n  cursor:pointer; list-style:none; padding:.95rem 2rem .95rem 0;\n  position:relative; font-family:'Cormorant Garamond',serif;\n  font-size:1.3rem; font-weight:600; color:var(--red);\n}\n.nm-kuttiyadi summary::-webkit-details-marker{display:none;}\n.nm-kuttiyadi summary:after{content:\"+\"; position:absolute; right:.2rem; top:.8rem; font-family:'Josefin Sans',sans-serif; font-size:1.5rem; color:var(--red); line-height:1;}\n.nm-kuttiyadi details[open] summary:after{content:\"\\2212\";}\n.nm-kuttiyadi details .a{padding:0 0 1rem; color:var(--ink); font-size:1.04rem;}\n\n@media (max-width:768px){\n  .nm-kuttiyadi .stats{grid-template-columns:1fr;}\n  .nm-kuttiyadi .stat{border-right:none; border-bottom:1px solid rgba(255,255,255,.16);}\n  .nm-kuttiyadi .compare,.nm-kuttiyadi .trio{grid-template-columns:1fr;}\n  .nm-kuttiyadi .hero h1{font-size:2.1rem;}\n  .nm-kuttiyadi h2{font-size:1.7rem;}\n  .nm-kuttiyadi table.spec, .nm-kuttiyadi table.spec tbody, .nm-kuttiyadi table.spec tr{display:block; width:100%;}\n  .nm-kuttiyadi table.spec tr{border-bottom:1px solid var(--line); padding:.5rem 0;}\n  .nm-kuttiyadi table.spec tr:last-child{border-bottom:none;}\n  .nm-kuttiyadi table.spec th, .nm-kuttiyadi table.spec td{display:block; width:100%; white-space:normal; border-bottom:none; padding:.12rem 1.2rem;}\n  .nm-kuttiyadi table.spec th{padding-top:.4rem;}\n}\n\u003c\/style\u003e\n\n\u003c!-- HERO --\u003e\n\u003cdiv class=\"hero\"\u003e\n  \u003cspan class=\"eyebrow\"\u003eSingle Origin · Kozhikode, Kerala\u003c\/span\u003e\n  \u003cspan class=\"vern\"\u003eവെളിച്ചെണ്ണ · VELICHENNA\u003c\/span\u003e\n  \u003ch1\u003eThe Unrefined Velichenna From Kerala’s Coconut Capital\u003c\/h1\u003e\n  \u003cp class=\"stand\"\u003eBy the most loved telling, the land itself takes its name from the coconut. And within that land, one belt has carried the title of coconut capital for generations. That place is Kuttiyadi, and this is the oil it presses.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- STATS --\u003e\n\u003cdiv class=\"stats\"\u003e\n  \u003cdiv class=\"stat\"\u003e\n\u003cdiv class=\"num\"\u003e68%\u003c\/div\u003e\n\u003cdiv class=\"lab\"\u003eOil From Kuttiyadi Copra\u003c\/div\u003e\n\u003c\/div\u003e\n  \u003cdiv class=\"stat\"\u003e\n\u003cdiv class=\"num\"\u003e2x\u003c\/div\u003e\n\u003cdiv class=\"lab\"\u003ePressed At A Rotary Mill\u003c\/div\u003e\n\u003c\/div\u003e\n  \u003cdiv class=\"stat\"\u003e\n\u003cdiv class=\"num\"\u003eKozhikode\u003c\/div\u003e\n\u003cdiv class=\"lab\"\u003eNorth Malabar, Kerala\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"wrap\"\u003e\u003cp class=\"statnote\"\u003eCopra is the dried coconut kernel the oil is pressed from, and a good one gives back close to two thirds of its weight as oil, pressed twice at a slow mill. The third stat needs no scale, it is simply where this belongs, the coconut heart of Kerala.\u003c\/p\u003e\u003c\/div\u003e\n\n\u003c!-- INTRO --\u003e\n\u003cdiv class=\"wrap\" style=\"padding-top:2.4rem;\"\u003e\n  \u003cp\u003eThis is a velichenna, the plain golden coconut oil that Kerala kitchens have cooked with for as long as anyone can remember. Not a refined supermarket oil stripped of its colour and smell. Not a fresh coconut virgin oil made for the wellness shelf. This is the real cooking oil of Kerala, pressed from sun and fire dried copra at a traditional rotary mill, and left exactly as the mill made it. Whether you grew up with the smell of coconut oil in a Kerala kitchen and have been trying to find that taste again, or you simply want one honest, traceable oil for everyday cooking, Kuttiyadi Coconut Oil gives you what a supermarket bottle cannot. A single named origin, an unrefined character, and a making you can actually picture.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- 01 --\u003e\n\u003cdiv class=\"sec wrap\"\u003e\n  \u003cdiv class=\"head\"\u003e\n\u003cspan class=\"no\"\u003e01\u003c\/span\u003e\u003ch2\u003eThe Place: Kuttiyadi, Where Kerala Keeps Its Coconuts\u003c\/h2\u003e\n\u003c\/div\u003e\n  \u003cp\u003eKuttiyadi sits in the north of Kozhikode district, at the foot of the Western Ghats where the land starts its climb toward Wayanad. This is working coconut country, not a postcard. Groves run from courtyard to hillside, and the local economy has moved to the rhythm of the harvest for generations. The coconut that grows here is not incidental. It is a tall West Coast variety suited to this soil and rainfall, prized for a heavy, thick kernel. A good Kuttiyadi nut yields close to 68 percent oil from its dried copra, which is why millers have long sought their copra from this belt.\u003c\/p\u003e\n  \u003cp\u003eThere is a quieter heritage here too. Long before it was a cooking oil on a label, coconut oil was the oil of light in Kerala. The nilavilakku, the tall brass lamp lit in homes and temples across the state, has always burned coconut oil. The same oil that seasons a fish curry once lit the room it was cooked in.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- 02 COMPARISON --\u003e\n\u003cdiv class=\"sec wrap\"\u003e\n  \u003cdiv class=\"head\"\u003e\n\u003cspan class=\"no\"\u003e02\u003c\/span\u003e\u003ch2\u003eVelichenna, Not Virgin: Know What You Are Buying\u003c\/h2\u003e\n\u003c\/div\u003e\n  \u003cp\u003eThe word coconut oil hides three very different products, and most shoppers never learn the difference. It is worth knowing which one is in your hand.\u003c\/p\u003e\n  \u003cdiv class=\"compare\"\u003e\n    \u003cdiv class=\"col\"\u003e\n      \u003cspan class=\"tag\"\u003eStripped Down\u003c\/span\u003e\n      \u003cdiv class=\"name\"\u003eRefined\u003c\/div\u003e\n      \u003cp\u003eCopra pressed, then bleached and deodorised until pale and almost scentless. Stripped of the character that made coconut oil worth using.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"col mid\"\u003e\n      \u003cspan class=\"tag\"\u003eWhat You Are Buying\u003c\/span\u003e\n      \u003cdiv class=\"name\"\u003eVelichenna\u003c\/div\u003e\n      \u003cp\u003eCopra pressed and filtered, and nothing else done. Unrefined, full bodied and golden, the way Kerala actually cooks.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"col\"\u003e\n      \u003cspan class=\"tag\"\u003eFor The Wellness Shelf\u003c\/span\u003e\n      \u003cdiv class=\"name\"\u003eVirgin\u003c\/div\u003e\n      \u003cp\u003eMade from fresh coconut milk, not dried copra. Milder and lighter, a different product made for a different use and price.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- 03 PROCESS --\u003e\n\u003cdiv class=\"sec wrap\"\u003e\n  \u003cdiv class=\"head\"\u003e\n\u003cspan class=\"no\"\u003e03\u003c\/span\u003e\u003ch2\u003eFrom Copra to Oil: The Traditional Rotary Mill\u003c\/h2\u003e\n\u003c\/div\u003e\n  \u003cp\u003eGood oil begins long before the press. Badly dried copra is the single most common reason cheap coconut oil smells off, so the making starts by getting the drying right.\u003c\/p\u003e\n  \u003cul class=\"steps\"\u003e\n    \u003cli\u003e\n\u003cb\u003eFire dried.\u003c\/b\u003e The kernel is dried into copra with clean, indirect heat, kept away from open smoke, so the oil never carries a burnt note.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cb\u003eDouble pressed.\u003c\/b\u003e The copra goes to a traditional rotary mill and is pressed twice, so even the second yield is recovered.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cb\u003eSettled and filtered.\u003c\/b\u003e The fresh oil is left to settle by gravity, then passed through a filter press until it runs clear.\u003c\/li\u003e\n  \u003c\/ul\u003e\n  \u003cp\u003ePressed, settled, filtered. The oil that fills the bottle is the oil that came off the mill, unrefined and unbleached, the way velichenna has always been made.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- THE KERALA CHIPS SECRET --\u003e\n\u003cdiv class=\"band\"\u003e\n  \u003cdiv class=\"inner\"\u003e\n    \u003cspan class=\"eyebrow\"\u003eThe Kerala Chips Secret\u003c\/span\u003e\n    \u003ch3\u003eWhy Kerala banana chips taste the way they do\u003c\/h3\u003e\n    \u003cp\u003eAsk anyone what makes Kerala banana chips taste like Kerala banana chips, and most people guess the banana. They are only half right. The chips are cut from firm Nendran bananas, but the flavour, that clean and unmistakable Kerala taste, comes from what they are fried in. They are cooked in pure velichenna, oil pressed exactly like this. A chips maker in Kozhikode would not dream of using anything else. This is that oil, the same velichenna, now in your kitchen for your own chips, your thoran, your fish curry, and the tempering of an everyday dal.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- 04 WHY IT TURNS SOLID --\u003e\n\u003cdiv class=\"sec wrap\"\u003e\n  \u003cdiv class=\"head\"\u003e\n\u003cspan class=\"no\"\u003e04\u003c\/span\u003e\u003ch2\u003eWhy Pure Coconut Oil Turns Solid\u003c\/h2\u003e\n\u003c\/div\u003e\n  \u003cp\u003eCoconut oil behaves in a way that surprises people who have only used refined oils. It is worth understanding, because it is good news.\u003c\/p\u003e\n  \u003cdiv class=\"note\"\u003e\n    \u003cspan class=\"k\"\u003eGood to know\u003c\/span\u003e\n    \u003cp\u003eIf your bottle turns cloudy, white and firm in cool weather, it has not spoiled, it has proven itself. Coconut oil is rich in saturated fats, close to half of it lauric acid, and these set solid below about 24 degrees Celsius. An oil cut with cheaper vegetable oils often stays stubbornly liquid in the cold. Stand the bottle in warm water for a few minutes and pure coconut oil returns to a clear golden liquid, completely unaffected.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- 05 NOTHING WASTED --\u003e\n\u003cdiv class=\"sec wrap\"\u003e\n  \u003cdiv class=\"head\"\u003e\n\u003cspan class=\"no\"\u003e05\u003c\/span\u003e\u003ch2\u003eNothing Goes to Waste\u003c\/h2\u003e\n\u003c\/div\u003e\n  \u003cdiv class=\"trio\"\u003e\n    \u003cdiv class=\"card\"\u003e\n\u003cb\u003eThe oil\u003c\/b\u003e\u003cp\u003eThe velichenna itself, pressed and filtered for your kitchen.\u003c\/p\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"card\"\u003e\n\u003cb\u003eThe press cake\u003c\/b\u003e\u003cp\u003eWhat is left of the copra after pressing, which feeds village cattle.\u003c\/p\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"card\"\u003e\n\u003cb\u003eThe fine residue\u003c\/b\u003e\u003cp\u003eThe finest residue, which becomes soap, so the nut is used down to the last.\u003c\/p\u003e\n\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cp style=\"margin-top:1.1rem;\"\u003eOne coconut, nothing thrown away.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- WHY CHOOSE --\u003e\n\u003cdiv class=\"why wrap\"\u003e\n  \u003ch3\u003eWhy Choose Our Kuttiyadi Coconut Oil\u003c\/h3\u003e\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cb\u003eSingle origin.\u003c\/b\u003e Copra from Kuttiyadi, Kerala’s coconut capital, and nowhere else.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cb\u003eUnrefined velichenna.\u003c\/b\u003e No bleaching, no deodorising, the real Kerala cooking oil.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cb\u003eOil rich coconut.\u003c\/b\u003e Pressed from a heavy West Coast kernel that yields close to 68 percent oil.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cb\u003eMade the traditional way.\u003c\/b\u003e Copra dried with clean indirect heat, then pressed twice at a slow rotary mill and filter cleaned.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cb\u003eHonest by nature.\u003c\/b\u003e Sets solid in the cold, the way only pure coconut oil does.\u003c\/li\u003e\n  \u003c\/ul\u003e\n  \u003cp class=\"close\"\u003eThere is no real mystery to good coconut oil. The velichenna Kerala cooks with, from the coconut capital itself.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- AT A GLANCE --\u003e\n\u003cdiv class=\"glance wrap\"\u003e\n  \u003cdiv class=\"gh\"\u003eAt a Glance\u003c\/div\u003e\n  \u003ctable class=\"spec\"\u003e\n    \u003ctr\u003e\n\u003cth\u003eType\u003c\/th\u003e\n\u003ctd\u003eUnrefined copra pressed coconut oil, velichenna\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eKuttiyadi, Kozhikode district, Kerala\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003ePressing\u003c\/th\u003e\n\u003ctd\u003eTraditional rotary mill, double pressed, filter cleaned\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eCharacter\u003c\/th\u003e\n\u003ctd\u003eSoft golden colour, warm toasted coconut aroma\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eBest for\u003c\/th\u003e\n\u003ctd\u003eKerala curries, tempering, thoran, deep frying, banana chips\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003ePacks\u003c\/th\u003e\n\u003ctd\u003e1 litre and 5 litre\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/table\u003e\n\u003c\/div\u003e\n\n\u003c!-- FAQ --\u003e\n\u003cdiv class=\"faq wrap\"\u003e\n  \u003cdiv class=\"fh\"\u003e\n\u003cspan class=\"eyebrow\"\u003eCommon Questions\u003c\/span\u003e\u003ch2 style=\"margin-top:.4rem;\"\u003eAbout our coconut oil\u003c\/h2\u003e\n\u003c\/div\u003e\n\n  \u003cdetails\u003e\u003csummary\u003eWhat is velichenna?\u003c\/summary\u003e\n  \u003cdiv class=\"a\"\u003eVelichenna is the Malayalam name for traditional Kerala coconut oil, pressed from dried copra and left unrefined. The word carries the sense of oil of light, the same oil that has burned in Kerala’s brass lamps for centuries. It is golden, full bodied and unmistakably coconut, the everyday cooking oil of Kerala kitchens, not a stripped or scentless supermarket oil.\u003c\/div\u003e\u003c\/details\u003e\n\n  \u003cdetails\u003e\u003csummary\u003eHow is your coconut oil different from refined or supermarket coconut oil?\u003c\/summary\u003e\n  \u003cdiv class=\"a\"\u003eRefined coconut oil is bleached and deodorised until it is pale and almost scentless, which strips out the colour and aroma that make coconut oil worth using. Ours is velichenna, pressed from copra and only filtered, so it keeps its golden colour and warm coconut smell. It is also single origin, with the copra coming from Kuttiyadi rather than pooled from many places.\u003c\/div\u003e\u003c\/details\u003e\n\n  \u003cdetails\u003e\u003csummary\u003eWhy is my bottle solid and cloudy white?\u003c\/summary\u003e\n  \u003cdiv class=\"a\"\u003eThat is pure coconut oil behaving exactly as it should. Coconut oil is rich in saturated fats and sets solid below about 24 degrees Celsius, turning cloudy and firm in cool weather. It has not spoiled. Stand the bottle in warm water for a few minutes and it returns to a clear golden liquid. An oil that stays liquid in the cold is often cut with cheaper vegetable oils.\u003c\/div\u003e\u003c\/details\u003e\n\n  \u003cdetails\u003e\u003csummary\u003eCan I cook with it on high heat?\u003c\/summary\u003e\n  \u003cdiv class=\"a\"\u003eYes. Coconut oil is well suited to Indian cooking, from tempering and sauteing to deep frying, and it is what Kerala banana chips are traditionally fried in. It holds up to everyday frying heat and lends a clean coconut note. As with any oil, do not push it to smoking, and you can reuse filtered frying oil a couple of times if it still smells clean.\u003c\/div\u003e\u003c\/details\u003e\n\n  \u003cdetails\u003e\u003csummary\u003eWhere is Kuttiyadi and why does it matter?\u003c\/summary\u003e\n  \u003cdiv class=\"a\"\u003eKuttiyadi is in the north of Kozhikode district in Kerala, at the foot of the Western Ghats as the land climbs toward Wayanad. It is long settled coconut country, growing a tall West Coast variety prized for a heavy kernel that yields close to 68 percent oil. Single origin means the copra comes from this one belt, not pooled from many sources, so the character stays consistent.\u003c\/div\u003e\u003c\/details\u003e\n\n  \u003cdetails\u003e\u003csummary\u003eHow should I store it?\u003c\/summary\u003e\n  \u003cdiv class=\"a\"\u003eKeep it tightly closed in a cool, dark cupboard, away from direct sun and heat. It needs no refrigeration. It will set solid in cool weather and turn liquid again in the warmth, which is normal, so you can keep it in the bottle and warm out only what you need. Always use a clean, dry spoon, as water is the one thing that shortens any oil’s life.\u003c\/div\u003e\u003c\/details\u003e\n\n  \u003cdetails\u003e\u003csummary\u003eIs this the same as vendhya velichenna or virgin coconut oil?\u003c\/summary\u003e\n  \u003cdiv class=\"a\"\u003eNo. Virgin coconut oil is made from fresh coconut milk rather than dried copra, and is milder and lighter, made for a different use and price. Vendhya velichenna usually means coconut oil infused with fenugreek and other ingredients for hair use. Ours is plain culinary velichenna, copra pressed and filtered, made for cooking.\u003c\/div\u003e\u003c\/details\u003e\n\n  \u003cdetails\u003e\u003csummary\u003eHow long does it stay fresh?\u003c\/summary\u003e\n  \u003cdiv class=\"a\"\u003eStored well, in a cool, dark place and kept free of water, pure coconut oil keeps for a year or more and is slow to turn. Its high saturated fat content makes it more stable than most cooking oils. If it ever smells sharp or soapy rather than cleanly of coconut, that is the sign to replace it, though that is rare with proper storage.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is velichenna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Velichenna is the Malayalam name for traditional Kerala coconut oil, pressed from dried copra and left unrefined. The word carries the sense of oil of light, the same oil that has burned in Kerala's brass lamps for centuries. It is golden, full bodied and unmistakably coconut, the everyday cooking oil of Kerala kitchens, not a stripped or scentless supermarket oil.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is your coconut oil different from refined or supermarket coconut oil?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Refined coconut oil is bleached and deodorised until it is pale and almost scentless, which strips out the colour and aroma that make coconut oil worth using. Ours is velichenna, pressed from copra and only filtered, so it keeps its golden colour and warm coconut smell. It is also single origin, with the copra coming from Kuttiyadi rather than pooled from many places.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is my bottle solid and cloudy white?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"That is pure coconut oil behaving exactly as it should. Coconut oil is rich in saturated fats and sets solid below about 24 degrees Celsius, turning cloudy and firm in cool weather. It has not spoiled. Stand the bottle in warm water for a few minutes and it returns to a clear golden liquid. An oil that stays liquid in the cold is often cut with cheaper vegetable oils.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook with it on high heat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Coconut oil is well suited to Indian cooking, from tempering and sauteing to deep frying, and it is what Kerala banana chips are traditionally fried in. It holds up to everyday frying heat and lends a clean coconut note. As with any oil, do not push it to smoking, and you can reuse filtered frying oil a couple of times if it still smells clean.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where is Kuttiyadi and why does it matter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Kuttiyadi is in the north of Kozhikode district in Kerala, at the foot of the Western Ghats as the land climbs toward Wayanad. It is long settled coconut country, growing a tall West Coast variety prized for a heavy kernel that yields close to 68 percent oil. Single origin means the copra comes from this one belt, not pooled from many sources, so the character stays consistent.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How should I store it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Keep it tightly closed in a cool, dark cupboard, away from direct sun and heat. It needs no refrigeration. It will set solid in cool weather and turn liquid again in the warmth, which is normal, so you can keep it in the bottle and warm out only what you need. Always use a clean, dry spoon, as water is the one thing that shortens any oil's life.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is this the same as vendhya velichenna or virgin coconut oil?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Virgin coconut oil is made from fresh coconut milk rather than dried copra, and is milder and lighter, made for a different use and price. Vendhya velichenna usually means coconut oil infused with fenugreek and other ingredients for hair use. Ours is plain culinary velichenna, copra pressed and filtered, made for cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does it stay fresh?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Stored well, in a cool, dark place and kept free of water, pure coconut oil keeps for a year or more and is slow to turn. Its high saturated fat content makes it more stable than most cooking oils. If it ever smells sharp or soapy rather than cleanly of coconut, that is the sign to replace it, though that is rare with proper storage.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e\n\n\u003c\/div\u003e\n\u003c!-- NM Read the Story link  |  Kuttiyadi Coconut Oil  |  paste at the very end of the product description --\u003e\n\u003cstyle\u003e\n@media(hover:hover){\n  .nm-rts-kuttiyadi:hover{transform:translateY(-2px);box-shadow:0 12px 28px rgba(0,0,0,.12);}\n  .nm-rts-kuttiyadi:hover .nm-rts-btn{background:#805313;color:#FFF5E6 !important;}\n  .nm-rts-kuttiyadi:hover .nm-rts-arrow{transform:translateX(4px);}\n}\n\u003c\/style\u003e\n\u003cdiv style=\"max-width:860px;margin:2.6rem auto 1rem;padding:0 1.5rem;font-family:'EB Garamond',Georgia,serif;\"\u003e\n  \u003ca class=\"nm-rts-kuttiyadi\" href=\"https:\/\/nilgirimarten.com\/blogs\/single-origin-spices\/kuttiyadi-wood-pressed-coconut-oil\" style=\"display:block;text-decoration:none;background:#FFF5E6;border:1px solid #e7d9c3;border-top:5px solid #805313;border-radius:0 0 12px 12px;padding:1.6rem 1.7rem;transition:transform .2s ease,box-shadow .2s ease;\"\u003e\n    \u003cspan style=\"font-family:'Josefin Sans',Arial,sans-serif;text-transform:uppercase;letter-spacing:.2em;font-size:.66rem;font-weight:600;color:#805313;display:block;margin-bottom:.5rem;\"\u003eFrom the Journal\u003c\/span\u003e\n    \u003cspan style=\"font-family:'Cormorant Garamond',Georgia,serif;font-weight:600;font-size:1.7rem;line-height:1.15;color:#805313;display:block;margin-bottom:.45rem;\"\u003eWood-Pressed, the Slow Way\u003c\/span\u003e\n    \u003cspan style=\"display:block;color:#6f655d;font-size:1.05rem;font-style:italic;line-height:1.5;margin-bottom:1.1rem;\"\u003eWhy cold wood-pressing keeps the aroma that refining strips out of ordinary coconut oil.\u003c\/span\u003e\n    \u003cspan class=\"nm-rts-btn\" style=\"display:inline-block;font-family:'Josefin Sans',Arial,sans-serif;font-weight:600;font-size:.74rem;letter-spacing:.12em;text-transform:uppercase;color:#805313;border:1.5px solid #805313;border-radius:999px;padding:.6rem 1.2rem;transition:background .2s ease,color .2s ease;\"\u003eRead the Story \u003cspan class=\"nm-rts-arrow\" style=\"display:inline-block;transition:transform .2s ease;\"\u003e→\u003c\/span\u003e\u003c\/span\u003e\n  \u003c\/a\u003e\n\u003c\/div\u003e\n\u003c!-- ===================== END KUTTIYADI COCONUT OIL BLOCK ===================== --\u003e","brand":"Nilgiri Marten Spices","offers":[{"title":"1 Litre","offer_id":45882962477113,"sku":"NM-KCO-1L-1","price":469.0,"currency_code":"INR","in_stock":true},{"title":"5 Litre","offer_id":45882962509881,"sku":"NM-KCO-5L","price":2099.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0658\/4437\/9705\/files\/7_2.png?v=1779883057"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0658\/4437\/9705\/collections\/4_47b90844-bcc3-49b0-8e31-5dae90e9d491.png?v=1779896690","url":"https:\/\/nilgirimarten.com\/collections\/oils-honey-and-vinegars\/kerala-cooking-oil.oembed","provider":"Nilgiri Marten Spices","version":"1.0","type":"link"}