Three pure
staples.
A2 Bilona Ghee, Kachi Ghani Mustard Oil and farm-made Jaggery Powder — made the way they were always meant to be.
Made the old way.
Three Indian kitchen staples — sourced directly from farms, processed traditionally, packed fresh.
A2 Bilona · Hand-churned
A2 Bilona Ghee
Churned from the curd of A2 Desi cow milk — not cream. Slow-clarified over a wood fire. Nutty, grainy, fragrant. The real thing.
Kachi Ghani · Cold-pressed
Mustard Oil
Cold-pressed in a traditional wooden press. Never heated above 40°C. Deep amber, pungent and unrefined. No blending, no refinement.
Unrefined · Unbleached
Jaggery Powder
Made in iron pans without chemicals or bleach. Dark, mineral-rich and naturally sweet. Everything white sugar refining strips away — kept.
Churned from
curd, not cream.
Most ghee today is made from cream separated by machine. Bilona ghee takes the older path: milk is first cultured into curd, then hand-churned until butter rises naturally. That butter is slow-clarified over a wood fire. Richer, more complex, and with a granular texture that grocery-shelf ghee cannot replicate.
Pressed cold,
never refined.
Kachi Ghani means "raw press" — the mustard seeds are pressed at low temperature in a traditional wooden press. No heat applied, no chemicals used, never refined or bleached. What emerges is a deep amber oil with the sharp pungency that makes Indian cooking what it is.
Why Rainfeed
Not factory-perfect.
Farm-honest.
We started Rainfeed with a simple frustration: the ghee, mustard oil and jaggery available in stores had been processed and refined to the point where they barely resembled the originals. We went back to the farms, found producers who still use the old methods, and built a direct supply line. No middlemen, no additives, no shortcuts.
From real kitchens
"The ghee smells exactly like what my grandmother used to make. The granular texture, the nutty aroma — I didn't know you could still get this."
"Finally a mustard oil that actually smells and tastes like mustard. The pungency is real. My pickles turned out perfect."
"The jaggery powder is actually brown — not that pale yellow stuff sold everywhere. Dissolves perfectly in milk, and the taste is complex, earthy, real."