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 litre |
| Ingredients | 100% Elaeis oleifera kernel oil |
Why supply is small: the oil is made in remote villages, and each batch takes days of cooking and skimming.
How to use
- In formulas: melt gently in a warm water bath, then add to the oil phase of hair balms, butters and pre-wash masks.
- Salon masks: warm a portion and work through dry hair before washing; shampoo twice.
- Decanting: warm the container slightly so the oil pours evenly.
Store below 25°C (77°F), sealed and away from light. 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 cold-pressed and milder.
Do you sell larger quantities?
Yes. Apply for a wholesale account for volume pricing.
Why does it smell smoky?
The kernels are cooked over a fire before the oil is skimmed off.
Reviews
There are no reviews yet.