Description
Ojon is the name by which the oil of the American oil palm, Elaeis oleifera, became known in hair care. In the Mosquitia of eastern Honduras, Miskito and Tawahka families gather the fruit from wild palms by canoe, then cook the kernels and skim off the oil by hand. Raw ojon oil is dark brown to near black, firm when cool, and melts on contact with warm hands. It has a strong smoky smell from the traditional cooking.
Details
| Botanical name | Elaeis oleifera (American oil palm) |
|---|---|
| Origin | Mosquitia, Honduras |
| Part used | Palm nut kernel |
| Extraction | Kernels cooked and skimmed by hand |
| Texture | Thick, soft paste |
| Size | 1.7oz (50ml) |
| Ingredients | 100% Elaeis oleifera kernel oil |
How to use
- Pre-wash mask: warm a small amount in your palms and work it through dry hair. Leave for 30 minutes, then shampoo twice.
- Ends: rub a very small amount through dry ends.
- Balms: melt into the oil phase of hair balms and butters.
Store below 25°C (77°F). It firms up when cool; this is normal.
FAQs
What is the difference between ojon and batana?
Both come from the same palm. Ojon is the traditional raw oil, cooked and skimmed, with a dark colour and smoky smell. Our batana oil is made the same way but sets to a thick paste, similar to caramel, while ojon stays a liquid oil.
Why does it smell smoky?
The kernels are cooked over a fire before the oil is skimmed off.
Does it wash out?
It is heavy, so apply shampoo to dry hair first, then add water.
Read where ojon oil comes from and how it is made.
Compare Ojon sizes
This 50ml jar is the smaller retail quantity. Compare the 1 litre Ojon oil for salons and makers, or the 25–200 kg wholesale Ojon options for bulk purchasing. Check each option for availability and applicable terms.
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