Hair Oil

An Ayurvedic-inspired hair oil combining ingredients with evidence for scalp health, reducing hair fall, and strengthening strands. Castor oil (ricinoleic acid) supports scalp circulation. Coconut oil penetrates the hair shaft. Curry leaves, neem, and fenugreek have traditional use and some evidence for reducing hair fall and dandruff.

Ingredients

• 3 tbsp castor oil
• 3 tbsp coconut oil (or grapeseed oil for a lighter feel)
• 1 tbsp sesame oil
• 10–12 fresh curry leaves
• 6–8 fresh neem leaves (or 1 tsp neem powder)
• 1 tsp fenugreek seed powder
• ½ tsp ground clove

Method

Infuse

1. Combine all oils in a small saucepan over the lowest heat setting.
2. Add curry leaves, neem leaves, fenugreek powder, and clove powder.
3. Simmer on very low heat for 4–6 hours, stirring every 30–60 minutes. The oil should barely shimmer — not bubble. High heat destroys the active compounds.
4. Cool completely. Strain through a fine sieve or cheesecloth.
5. Transfer to a dark glass bottle.

Apply

1. Warm a small amount (1–2 tsp) between your palms.
2. Massage into the scalp for 5–10 minutes using fingertips, not nails.
3. Work through the lengths of hair.
4. Leave for at least 1 hour (or overnight).
5. Wash out — may need two shampoo washes to fully remove.

Storage

• Airtight dark glass bottle at room temperature: 3–4 weeks.
• Refrigerate to extend to 2–3 months. Bring to room temperature before use.

Notes

• This oil promotes scalp health, strengthens strands, and adds shine. It will not reverse gray hair — that claim is not supported.
• The castor oil makes the blend thick. If too heavy, reduce castor to 1 tbsp and increase coconut.
• Neem has a strong smell that fades after washing out.
• For best results, use 1–2 times per week consistently for at least 6 weeks before evaluating results.