Coconut oil sets below about 24°C, so in a British kitchen it will be solid for much of the year. It is not a fault and nothing has gone wrong. Stand the jar in warm water or spoon out what you need — it melts in seconds in a hot pan.

Yes, clearly. It is unrefined, so the aroma and flavour the refining process removes are still there. That makes it the right choice where you want coconut in the dish, and the wrong one where you need a neutral oil.

Frying spices at the start of a dish, roasting, sautéing, and drizzling over hot rice, flatbreads or a finished curry. It suits South Indian and South East Asian cooking particularly well, where the flavour belongs rather than intrudes.

The oil passes through one filtration rather than the bleaching and deodorising stages used for supermarket coconut oil. It stays close to how it came out of the press, which is why the aroma is stronger and fine sediment is normal.

Glyphosate is a widely used herbicide, and residues turn up in many conventionally grown crops. This oil is independently tested and certified free of it, which is a specific, verified claim rather than a general statement about farming.