Coconut Oil: Light and penetrating, deeply nourishes and softens hair.
Castor Oil: Concentrated in ricinoleic acid, it strengthens hair from root to tip and stimulates growth. Fenugreek: Its seeds provide protein and lecithin, which are ideal for reducing hair breakage.
Curry leaves: Rich in beta-carotene and antioxidants, they revitalize roots.
Vitamin E: Protects the scalp and hair’s natural lipids.
Step-by-step recipe
Prepare the herbs: Lightly crush the cloves, crush the rosemary, and bay leaves. Rinse and dry the curry leaves thoroughly.
Gently heat: Pour 100 ml of coconut oil and 30 ml of castor oil into a glass bowl placed over a water bath.
Infuse: Add the herbs and spices (cloves, rosemary, bay leaf, fenugreek, curry powder). Simmer over very low heat for 30 to 40 minutes, without bringing to a boil.
Enrichment: Once cooled, add the contents of two vitamin E capsules and mix.
Filter and store: Remove the herbs and pour the golden oil into a dropper bottle. Store away from light and heat. Shelf life: approximately three months.
How to use
Skin test: Apply a drop of the preparation behind the ear and wait 24 hours to see if there is any reaction. Application: Massage 2 teaspoons of oil into your scalp, paying particular attention to sensitive areas.
Relaxing massage: Massage in small circles with your fingertips for 3–4 minutes to stimulate circulation and relax your scalp.
Leave on for at least two hours, or overnight if possible.
Rinse: Then wash your hair with a mild sulfate-free shampoo, then rinse with cool water to smooth the cuticles.
