Hair Shampoo
Reetha · Shikakai · Aloe
A daily-use scalp oil pressed cold from amla, virgin coconut and a small pour of castor. Warm it between your palms, work it through your roots, and let it sit overnight — or for as long as you can spare. The blend our team's nanis swore by, bottled at last.
Every ingredient, in order of concentration. Sourced from small farms — paid above market, never bulk-imported.
Indian gooseberry, the strongest dietary source of vitamin C in the subcontinent.
Strengthens the hair shaft and root, slows premature greying, calms the scalp barrier. The plant most associated with shine in our region's traditions.
Cold-pressed virgin coconut — lauric-acid rich, untouched by heat or solvents.
The only common edible oil small enough to enter the hair cortex (most others sit on top). That's what actually moisturises rather than coats.
Thick, sticky oil pressed from castor seed — mixed in small quantity so it's not heavy.
Stimulates micro-circulation in the scalp. The reason this oil works on edges, on baby hairs at the temple, and on the back of the neck.
A small leafy herb traditionally infused into hair oils for centuries.
Cooling on the scalp — the reason your head feels quieter five minutes after a champi.
A small pour of vitamin-E rich oil from local almonds.
Adds softness without weighing the blend down. Keeps the oil from oxidising too fast in the bottle.
Pour about a teaspoon into your palm and rub your hands together for ten seconds. Body-warm oil absorbs better.
Part your hair into four sections. Massage the oil into the scalp first — long, slow circles, not scratching.
Work whatever's left through the lengths. A wide-tooth wooden comb is gentler than your fingers.
Ideally overnight, otherwise an hour. Wash out with our Reetha shampoo — two rinses, lukewarm water.
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