In an era where health and authenticity take center stage, Vedic Products stand out as a tribute to India’s rich heritage of natural and traditional wellness practices. They combine the purity of time-honored techniques with the promise of health and sustainability. Among the most cherished offerings are A2 Gir Cow Ghee (Bilona method), Wood Pressed Oils, Vedic Thanda Atta, and Ancient Pounded Spices.

1.A2 Gir Cow Ghee (Bilona method)

A2 Gir Cow Ghee is a golden treasure crafted using milk from the revered Gir cows, known for their unique A2 beta-casein protein. This ghee is made through the traditional bilona method, where curd is hand-churned to extract butter, which is then slow-cooked to obtain pure ghee. Its benefits include rich nutrients, digestive aid, immunity booster and mental wellness. 

2.Wood Pressed Oils

Wood pressed oils, also known as cold-pressed oils, are extracted using the traditional method of wooden ghani (press). This slow process ensures that the oil retains its nutrients, flavor, and aroma. Oils such as mustard, groundnut, sesame, and coconut are processed in this manner. 

3.Vedic Thanda Atta

Medhansh Vedic Thanda Atta is a unique flour blend designed to combat body heat and keep you cool during hot weather. It is made using traditional stone-grinding methods and incorporates a mix of cooling grains like wheat. Medhansh thanda atta is known for its coarse texture offering superior digestion and long-lasting energy. Medhansh Thanda Atta brings the earthy taste of traditional Punjabi kitchens right to your table, whether you’re preparing rustic breads, substantial parathas, or gentle rotis.

4.Ancient Pounded Spices

Unlike commercially powdered spices, ancient pounded spices are prepared by manually crushing whole spices using a mortar and pestle. These spices were traditionally prepared using mortars and pestles, which helped retain their natural oils, flavors, and medicinal properties. Unlike modern grinding techniques that generate heat and can diminish the potency of spices, pounding allowed for a coarser texture that enhanced aroma and taste when used in cooking.