Vitamin E occurs naturally in cold-pressed cooking oils because the plants make this vitamin and, due to its chemical properties, it passes to the cooking oil during cold pressing. Incidentally, the following are especially high in vitamin E: natural Sunflower Oil, natural Safflower Oil and natural or roasted Almond Oil.

An organic seal is a quality and test seal with which products from organic farming are marked. In 2010, a binding new organic seal was introduced throughout the EU, also known as the EU organic logo, which identifies food from organic farming (a star-shaped leaf on a green background). 

This seal replaced the German state organic seal (green hexagon with "BIO" lettering), which had existed since 2001, with the same standards in terms of content. Due to the high degree of popularity of its predecessor, both seals are still often used today.

The use of this certification is strictly regulated by the publisher and is subject to ecological requirements. Compliance with the criteria by producers is ensured by a documentation obligation as well as regular sampling and examination of product samples. Compliance with the regulations is monitored in Europe by the responsible Eco-Control bodies.

Foods labelled with the organic seal must, among other things:
•    Not be produced by or with/from genetically modified organisms
•    Not to be produced with the use of synthetic pesticides
•    Contain no more than 5% conventionally produced components (in exceptional cases, if ingredients are not available in ecological quality, in accordance with Annex VO)
•    not contain sweeteners and stabilisers as well as synthetic colourants, preservatives and flavour enhancers
•    not result from monotonous crop rotations (two-, three- and four-field farming) 
•    and much more: more information on the EU Organic Label 

We can no longer guarantee the oil's perfect quality after its best before date. 

In the interest of sustainability, however, we would like to point out the following: vegetable oils do not belong to the group of very sensitive foodstuffs and can usually still be consumed after the best-before date. This is especially true if the bottle is still sealed and it has been stored away from heat sources. Therefore, we recommend using your senses to test the oil before disposing of it. Oil that has been stored for too long can be easily recognized by smell and taste. If it tastes rancid or unusual (off), it should not be consumed.

Since we use oil-soluble glue for the labels, the best way to remove the label from the coconut jars is with oil. Simply coat the label with oil, let it absorb overnight and peel off easily in the morning. However, if the label is already off and only the glue is on it, this method doesn't work as well. In this context, we have been told of positive experiences with orange oil cleaner, such as from AlmaWin or Sodasan. Another option is a hair dryer - because heat also loosens the label well. 
Get more suggestions at Upcycling & Creative.

Masala and curry are strongly associated with Indian cuisine. For those unfamiliar with Indian culture, both terms might be confusing. Traditionally, curry dishes are cooked vegetables, meat or seafood with spices and salt in a creamy sauce. Usually, they have a mild flavour. Masalas are a combination of spices, nuts, grains and seeds used (among other things) to spice up a curry dish.

In Europe, the term curry also refers to an Indian spice mixture – curry powder. It is believed that British colonists brought Indian curry recipes when they returned home. Since the traditional preparation of the spice mixture was too time-consuming, they created their own mixture in the style of Indian spices used in curry dishes and named it curry after the dish, but its flavour was adapted to European taste, and it is not as spicy and aromatic as a masala. In India, it is not customary to use curry powder. Traditionally, masalas are used to spice curry dishes.