The quick facts cards repeat the details listed further down this page.
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Skin care
Nuts Magic Face Pack
Nuts and seeds, ground slowly and awakened with a pinch of yeast.
Keep in the fridgePlease do this as soon as it arrives: the directions below assume it.₹8.00 per gram
Made by hand in small batches, and delivered anywhere in India. Pay by UPI, or in cash when your parcel arrives.
What it’s for
- A fresh, rested, dewy look
- Skin that feels soft, smooth and supple
- Leaves skin looking fresh, with a soft, natural glow
Use it as
- Face pack
What it’s like
- Texture
- Slightly coarse, so the natural oils of the nuts stay in.
- On the skin
- Dries slowly and softly, thanks to the oils in the nuts.
What’s inside
With dry yeast in a separate sachet, as the activator.
Tap a name to see what it is.
-
Chironji (charoli) Small seeds of the chironji tree (Buchanania lanzan).
- Almonds
- Pistachios
- Sunflower seeds
Behind the ingredients
- Almonds and sunflower seeds are naturally rich in vitamin E.
- Chironji, the little charoli nut, has been ground into Indian face packs for generations.
- Each nut is ground on its own, then woken with a pinch of yeast just before you use it.
How to use
Open a large-text version with timersTry the buttons below: start a timer at each step, and a soft chime tells you when the time is up.
Put a tiny pinch of the yeast, about the size of one masoor dal grain, in a small bowl. Add ½ teaspoon of warm water and leave it for 2 minutes.
2:00Time’s up.
Add about ½ teaspoon of the face pack and press it into a paste with your fingertips.
Smooth it over your face and leave it for 10–15 minutes.
10:00Time’s up.
When it’s nearly dry, dab on a little water and massage gently in upward strokes for 2–3 minutes.
Rinse with cool water.
Use it two or three times a week.
Storage & care
Keep the jar in the fridge, not the freezer, and keep the yeast sachet closed and separate.
- Ground slightly coarse on purpose, so the natural oils of the nuts stay in.
- For external use only.
How it’s made
Each kind of nut is chopped and ground on its own, because each has its own size and hardness, and only then are they blended together. That is why it is made just half a kilo at a time.