About Us

We are in this business since last 10 years and been providing to quality products to our customers. We want to product and deliver the various herbals product and herbal material like shoti, olive,Dhupi etc .mainly we product himalayan herbal oils. 

Our Mission

Quality assurance and customer satisfaction remain the core values of Shey Phoksundo Mineral and Herbal Pvt. Ltd. and will be the driving force for all future initiatives. The company aims to build brand loyalty on its journey from excellence to exemplary.

  1. Deliver satisfaction and quality assurance to our consumers using state of the art technology.
  2. Offer a work environment that inspires trust and loyalty in people.
  3. Engage in continuous efforts to explore new horizons in our business.

Our Vision

  1. To create a healthy and a prosperous future for the generations to come.
  2. To share our knowledge with people around the globe, for a better tomorrow.
  3. To become consumer’s most trusted brand.
  4. To product various  himalayam herbals,
  5. To supply and collect required herbal product.

Our Products


How To Pick The Best Cooking Oil

Ever since I’ve had my son, I’ve started cooking a lot more. Before that, we often ordered in sushi, or I would rely on healthy frozen dinners if my husband worked late. Often times if I did cook up a quick pasta sauce or turkey burger, I just used spray olive oil to coat the pan.As I started to roast and sauté more vegetables, fish, meats and poultry, I’ve discovered the best cooking oil can make or break a dish. I used to think olive oil should be used for everything; and since it’s heart healthy, I still automatically fall back on it a lot. Olive oil is actually great for drizzling on salads and using as a dip for bread; but for all types of cooking, it’s not ideal if you need to cook at higher temperatures.When thinking about the best cooking oil to use, it’s important to look at the oil’s smoke point, or the temperature at which it breaks down: If oil burns or goes past it’s smoke point, it releases carcinogens. Here’s a quick look at the top choices for healthiest cooking oils at all temperatures:1. Use olive oil for dishes that don’t require high heat. It has a low smoke point (rate at which it starts to burn) so I prefer to use Extra Virgin Olive oil in salad dressing, for sauces that simmer on low such as pasta, for sautéing garlic or onions on low heat and for bruschetta that requires a short amount of time in the oven. For an excellent bruschetta recipe, click here.2. To stir fry, use coconut oil. Coconut oil is high in Medium Chain Triglycerides, it smells amazing when cooking and it’s stable enough to handle high heat. Coconut oil has a much higher smoke point than olive oil and it gives stir fries a slightly sweet taste that balances out the saltier soy and zingy ginger. For an easy stir fry, choose your protein—chicken, beef, shrimp or tofu. Heat the pan on medium high, add the protein and sear it on each side for about 3 minutes, then remove it from the pan. Add all the veggies you want—bell pepper, water chestnuts, celery, snow peas -- and sauté until al dente. Add the protein back in, toss in a stir fry sauce (ginger, reduced sodium soy, red pepper flakes) and some chopped peanuts or almonds and voila! You have an amazingly delicious, filling, and healthy dinner!3. Use peanut oil for frying (yes, frying can be healthy if you do it correctly). Peanut oil has a very high smoke point and has a healthy amount of monounsaturated and polyunsaturated fat. I remember taking a cooking class years ago on my honeymoon in Italy and the chef, Mamma Agata, used peanut oil to fry her eggplant in for eggplant parmagiana. She got the heat high enough and dipped the eggplant for just a few seconds, turned it quickly, then placed it on a paper towel immediately. The dish wasn’t greasy at all and it was very tasty. Of course we dipped our bread in EVOO, which she used in her pasta sauce. To learn more about cooking with peanut oil you can read more here. It’s not something to do all of the time but a lightly fried cauliflower appetizer or some sweet potato fries now and again are pretty tasty!4. Don’t forget sesame oil. Sesame oil is common in Indian, Korean and Chinese food and it has a nice nutty flavor which is less powerful than peanut oil. I love it for spicy Indian chicken tikka masala or for cooking kebabs and meats. It has a high smoke point as well; and of its 13.6 grams of total fat, 5.4 grams are monounsaturated and 5.6 grams are polyunsaturated which makes this a very heart healthy oil as well. Here are some fun recipes using sesame oil.A few extra tips:If you’re slowly sautéing garlic for instance, you can use olive oil and keep the temperature low to maintain the beautiful flavor of the oil without it breaking down. If you need to cook a turkey burger on medium to high heat, it’s better to use oils with a higher smoke point. If you’re a fan of canola oil, it has a neutral taste, is high in monounsaturated fats, and is good for cooking meats or baking with.You can use an avocado oil to coat your pan for taco meat, chicken or fish. Peanut, grapeseed and sunflower oil all work well for frying because of their higher smoke points. Rub veggies with a good extra light olive oil or canola oil when roasting and just make sure you never let your oils burn.

What Is Palm Oil?

It’s an edible vegetable oil that comes from the fruit of oil palm trees, the scientific name is Elaeis guineensis. Two types of oil can be produced; crude palm oil comes from squeezing the fleshy fruit, and palm kernel oil which comes from crushing the kernel, or the stone in the middle of the fruit. Oil palm trees are native to Africa but were brought to South-East Asia just over 100 years ago as an ornamental tree crop. Now, Indonesia and Malaysia make up over 85% of global supply but there are 42 other countries that also produce palm oil.What products is it in?Palm oil is in nearly everything – it’s in close to 50% of the packaged products we find in supermarkets, everything from pizza, doughnuts and chocolate, to deodorant, shampoo, toothpaste and lipstick. It’s also used in animal feed and as a biofuel in many parts of the world (not in the UK though!). See a longer list of products at this link.Wow, it’s everywhere! Why?Palm oil is a super versatile oil that has many different properties and functions which makes it so useful and so widely used. It is semi-solid at room temperature so can keep spreads spreadable; it is resistant to oxidation and so can give products a longer shelf-life; it’s stable at high temperatures and so helps to give fried products a crispy and crunchy texture; it’s also odourless and colourless so doesn’t alter the look or smell of food products. In Asian and African countries, palm oil is used widely as a cooking oil, just like we might use sunflower or olive oil here.So, what’s the problem with palm oil?Palm oil has been and continues to be a major driver of deforestation of some of the world’s most biodiverse forests, destroying the habitat of already endangered species like the Orangutan, pygmy elephant and Sumatran rhino. This forest loss coupled with conversion of carbon rich peat soils are throwing out millions of tonnes of greenhouse gases into the atmosphere and contributing to climate change. There also remains some exploitation of workers and child labour. These are serious issues that the whole palm oil sector needs to step up to address because it doesn’t have to be this way.What solutions are there?Palm oil can be produced more sustainably and things can change. The Roundtable of Sustainable Palm Oil or RSPO was formed in 2004 in response to increasing concerns of the impacts palm oil was having on the environment and on society. The RSPO has a production standard that sets best practices producing and sourcing palm oil, and it has the buy-in of most of the global industry. Many global palm oil using companies are committed to buying only RSPO palm oil and have made strong NDPE commitments – that’s No Deforestation, Peat or Exploitation. Many of these commitments are for 2020 so we all need to hold them to their word!But why don’t we just switch to an alternative vegetable oil?Palm oil is an incredibly efficient crop, producing more oil per land area than any other equivalent vegetable oil crop. Globally, palm oil supplies 35% of the world’s vegetable oil demand on just 10% of the land. To get the same amount of alternative oils like soybean or coconut oil you would need anything between 4 and 10 times more land, which would just shift the problem to other parts of the world and threaten other habitats and species. We need to address the root causes of the problem of bad practice by working with palm oil and other oil producers and buyers to change their ways. Boycotting palm oil is not always the answer, but demanding more action to tackle the issues and go further and faster, is.

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Address :   Tripurasundari Municipality-06, Dolpa Phone :    9861342143, 9845431394
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