Nine ingredients, plainly named.

Virgin coconut oil (Cocos nucifera) is the base of Keshsar, carrying all eight infused botanicals. It is unrefined oil that sets in cool weather and returns to liquid when warmed.

Bhringraj (Eclipta alba) is a small flowering herb found in damp ground across India. In Keshsar, dried bhringraj powder is slowly infused into the coconut oil base.

Amla (Emblica officinalis), the Indian gooseberry, is a firm, sour green fruit used throughout Indian cooking and household traditions. Keshsar uses it as a dried powder infusion.

Shikakai (Acacia concinna) is a climbing shrub whose dried pods have been used across India as a traditional hair wash. Keshsar infuses the powdered pods into its coconut base.

Hibiscus (Hibiscus rosa-sinensis) is the familiar red-flowering garden shrub found in courtyards across India. Its flowers and leaves are infused into Keshsar’s coconut oil base.

Rosemary (Rosmarinus officinalis) is an aromatic Mediterranean culinary herb. In Keshsar, it is infused with the traditional Indian botanicals in the coconut oil base.

Kalonji (Nigella sativa), also called black seed or nigella, is a small culinary seed used across Indian and West Asian cooking. Keshsar infuses it into the coconut oil base.

Methi (Trigonella foenum-graecum), or fenugreek seed, is a bitter golden seed central to Indian cooking and household traditions. Keshsar infuses the seed into coconut oil.

Curry leaf (Murraya koenigii) is an aromatic South Indian leaf used daily in cooking and in traditional home-made oils. Keshsar infuses prepared curry leaf into its coconut base.