Borges Extra Virgin Cold-Pressed Olive Oil 1L vs Aashirvaad Shuddh Chakki Atta Whole Wheat 10kg
What separates them
These two differ on 1 recorded specification. The Borges Extra Virgin Cold-Pressed Olive Oil 1L is ₹845 dearer.
Borges Extra Virgin Cold-Pressed Olive Oil 1L vs Aashirvaad Shuddh Chakki Atta Whole Wheat 10kg
Borges
Borges Extra Virgin Cold-Pressed Olive Oil 1L
₹1,290
Extra virgin has a smoke point around 190 to 207 degrees, and Indian deep frying runs 180 to 190, which is uncomfortably close -- but the better argument against cooking with it is economic.
Full details →
Aashirvaad
Aashirvaad Shuddh Chakki Atta Whole Wheat 10kg
₹445
Chakki grinding runs slower and cooler than industrial roller milling, which retains more of the bran and germ, and that is the genuine difference.
Full details →Who the Borges Extra Virgin Cold-Pressed Olive Oil 1L is for
Buy it if: Anyone dressing, finishing or cooking at low to medium heat.
Avoid it if: Anyone deep frying -- use a refined high-smoke-point oil and keep this for finishing.
Who the Aashirvaad Shuddh Chakki Atta Whole Wheat 10kg is for
Buy it if: Larger households that will use 10 kg within about two months.
Avoid it if: Small households in hot climates -- buy a smaller pack or refrigerate it.
Specifications, side by side
1 of 12 rows differ. Differences first.
| Specification | Borges Extra Virgin Cold-Pressed Olive Oil 1L | Aashirvaad Shuddh Chakki Atta Whole Wheat 10kg |
|---|---|---|
| Price | ₹1,290 | ₹445 |
| Shelf life | About 18 months unopened, and best within 3 months of opening | Whole wheat flour contains germ oil and goes rancid faster than refined flour. Use within about 2 months of opening, and refrigerate in summer |
| Warranty | 1 Year Official Brand Warranty | 1 Year Official Brand Warranty |
| 10 kg note | not published | A 10 kg pack takes most households longer than the flour stays fresh in Indian heat |
| Grade | Extra virgin -- first cold pressing, under 0.8 percent free acidity | not published |
| Milling | not published | Chakki, a stone grinding process, against industrial roller milling |
| Per 100 g | not published | About 341 kcal, 12 g protein, 11 g fibre |
| Smoke point | About 190 to 207 degrees C. Indian deep frying typically runs 180 to 190, which is uncomfortably close | not published |
| Storage | Dark glass, away from heat. Light and heat degrade it, and a bottle by the hob is the worst place | not published |
| What to use instead | For deep frying, a refined oil with a higher smoke point. Extra virgin is for dressing, finishing and low to medium heat | not published |
| Whole wheat | not published | Bran, germ and endosperm all present |
| Why it matters | not published | Chakki grinding runs slower and cooler, which retains more of the bran and germ oils. Roller milling is faster and separates fractions, and whole wheat flour is then recombined |
| Why not to waste it | Heating extra virgin oil destroys the polyphenols and aromatics that justify its price. Cooking with it is paying for something you then remove | not published |
Every row is a figure one or both products record. A blank is a figure the catalogue does not hold, not a zero.
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