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There’s no denying the power of a good carrot and ginger soup. It tastes just as warm, sunny and bright as it looks. Nutritionally, this soup is a fantastic immune boosting elixir.

Prep Time: 30 Minutes
Total Time: 30 Minutes
Serves: 4 large bowls

1 TBSP Olive Oil or Any Heat Stable Oil
1 Coarsely Chopped Onion
3 Cloves Garlic, Chopped
1 TSP Cumin Seeds
2 TBSP Fresh Ginger, Chopped
5 Large Carrots, Chopped
1 Potato Peeled and Chopped
6 Cups Stock
Salt And Pepper
2 TBSP Honey
2 TBSP Noigra Hemp Oil

1. Bring Potatoes and Carrots to boil in stock.
2. Heat the Olive Oil and add the Cumin Seeds. When you hear them start to pop, turn the heat down.
3. Add the Onions, Ginger and Garlic. Sauté for about five minutes then transfer them to the stock pot.
4. Simmer the ingredients together for about 30 minutes.
5. Puree with a blender or a processor and add Salt and Pepper to taste.
6. Serve with Honey and Noigra Hemp Oil drizzled on top.

Make this easy recipe ahead on your batch cooking day and freeze it for easily reheated leftovers whenever you want.

It’s so easy to make and tastes way better than store-bought dressings. You can change up the flavors by choosing the vinegar that suits your salad best.

Prep Time: 15 minutes
Total Time: 15 Minutes
Serves: 1/2 cup prepared dressing

¼ Cup Buttermilk
2 TBSP Noigra Hemp Oil
2 TBSP White Wine Vinegar
1 Clove Garlic, Pressed
½ TSP Salt
½ TSP Pepper
¼ Cup Mixed Fresh Herbs of Your Choice Such As Basil, Thyme, or Oregano

1. Put ingredients into a blender and blend on very low until herbs are well chopped and mixed.

Just try experimenting and find your best combination!

Be the life of your next party by providing our classic Hemp Hummus as an easy, yet flavorful, appetizer. Filled with nutritious ingredients, such as beans, hemp hearts, and garlic, this dish is sure to leave your guests coming back for seconds. Not only is this hummus a crowd pleaser, but it’s also vegan, which will make it stand out from other recipes thanks to its high nutrition profile.

Prep Time: 05 Minutes
Cook Time: 05 Minutes
Total Time: 10 Minutes
Serves: Makes 2 Cups

2 Cups Drained Chickpeas, Plus ¼ Cup of Liquid in Reserve
¼ Cup Tahini
¼ Cup Lemon Juice
3 TBSP Noigra Hemp Oil
4 Cloves Garlic
2 TBSP Noigra Hemp Protein Powder
¼ TSP Cumin
1 TBSP Noigra Hemp Hearts
Salt To Taste

1. Place all ingredients into processor.
2. Add liquid reserve to adjust texture.
3. Add oil to adjust texture if needed. Salt to taste.
4. Sprinkle with hemp hearts.

You can serve it as a dip, or add it to some of your favorite recipes for added depth; but however you choose to enjoy this, we guarantee it will quickly become a kitchen staple!

Go ahead and try out this appetizer dip for yourselves–just be sure to make extras because it will disappear as quickly as you make it.

Popcorn is a delicious snack that can also be low in calories and high in nutrition if made right. Forget about those bad oils, butter, table salt, and microwave popcorn bags that are filled with carcinogenic chemicals. Here is a recipe that will Power your Popcorns with goodness of Hemp.

Prep Time: 10 Minutes

Serves: A room of movie watchers

1 Cup Uncooked Pop Corn
4 TBSP Noigra Hemp Oil
1 TSP Balsamic Vinegar
Sea Salt

1. Pop a cup of popcorn in an air popper.
2. To the bowl of popcorn add: A liberal amount of Noigra hemp oil, Nutritional yeast, Balsamic vinegar (just a little) and Sea salt to taste

Enjoy a great time to watch movies with friends and take the time to cook some fun snacks.

This particular pesto sauce truly is loaded with nutrients and flavor!

Prep Time: 15 Minutes
Total Time: 15 Minutes
Serves: 1¼ Cups

1/3 Cup Hulled Noigra Hemp Seeds
2/3 Cup Noigra Hemp Oil
3 To 4 Large Cloves of Garlic
½ Cup Nutritional Yeast
1 Bunch Fresh Basil Leaves
A Pinch of Salt

1. Combine in a processor and pulse until coarsely blended and smooth.

This hemp seed pesto recipe can be used for pasta, as a topping for roasted veggies, as a spread on vegan sandwiches, or as a means of adding flavor to salads.

Here's a simple way to whip up a basic hemp seed oil balsamic vinaigrette salad dressing using hemp seed oil, lemon juice, and balsamic vinegar, with some spices to boot

Prep Time: 5 Minutes
Cook Time: 0 Minutes
Total Time: 5 Minutes
Serves: 1 – 2 Cups

1 Sprig Fresh Oregano
1 Sprig Fresh Thyme
1 Cup Noigra Hemp Seed Oil
¼ Cup Balsamic Vinegar
1 TSP Lemon Juice
Salt And Pepper To Taste

1. Whisk Oil and Vinegar together.
2. Pour over Herbs and Spices.
3. Store in a glass jar or container.
4. Refrigerate overnight.

You can change the Lemon to Orange, or try Basil as herbs, could also include honey for sweetness or Cummins for warmer and earthy taste. Just Experiment to satisfy your taste buds!

This is a standout recipe for Thai Food Lovers! This is a high on protein noodle recipe with the goodness of Omega 3 and 6. Here are some easy Spicy Thai Noodles that has the great flavor without the fuss or the fat.

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Serves: 4

400gms Dry Pasta-Linguine
6 Cloves Garlic, Pressed
5 TBSP Sugar
4 TBSP Cooking Oil
1 TBSP Red Pepper Flakes
¼ Cup Rice Vinegar
¼ Cup Soy Sauce
2 TBSP Chili Sauce
¼ Cup Noigra Hemp Hearts
2 TBSP Noigra Hemp Seed Oil
3 Green Onions
½ Cup Chopped Fresh Cilantro

1. Cook Pasta according to normal. Drain. Transfer to a serving bowl.
2. Over Medium heat, heat Cooking Oil and Garlic. Simmer softly for one minute.
3. Dissolve sugar into oil. Add Soy Sauce, Vinegar, Red Pepper Flakes, and Chili Sauce. Remove from heat.
4. Garnish Noigra Hemp Hearts, Noigra Hemp Seed Oil, Onions and Cilantro.

The next time you’re looking for something incredibly bold and flavorful to liven up your weeknight dinner routine, look no further than these Spicy Thai noodles!!

Vegan and a delicious main or side dish for any holiday or dinner. It is truly a special dish.

Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes
Servings: Serves 4

Ingredients for Manicotti:
Hemp Pasta
1 TBSP Vegetable Oil
1 Small Clove Garlic, Chopped
1 Lb. Spinach
90gms Walnut
2 TBSP Noigra Hemp Oil
120gms Cream Cheese
60gms Heavy Cream
1 TBSP Sliced Basil

Ingredients for Eggplant Puree:
1 Eggplant
½ Cup Olive Oil
8 Cloves Garlic
2 Sprigs Thyme

1. Mace Pasta Dough and roll out to the “1” setting. Cut into 5 x 7 rectangles and keep refrigerated and covered.
2. Heat Vegetable Oil over medium-high heat. Add Chopped Garlic, Walnuts and Cleaned Spinach and Sauté for about 1 minute until spinach has wilted. Place mixture in blender and puree.
3. Place pureed mixture in a bowl. Incorporate Noigra Hemp Oil, Cream Cheese and Heavy Cream.
4. Wash and dry Basil Leaves. Thinly slice Basil Leaves and combine. Reserve.
5. Peel Eggplant and cut into cubes. In a medium sized saucepan add Eggplant, Olive Oil, Whole Peeled Garlic Cloves and Thyme Sprigs.
6. Let this mixture slowly simmer over low-medium heat for about twenty minutes. The Garlic should be soft and lightly brown. If the Garlic begins to burn it should be discarded.
7. Allow mixture to cool for 30 minutes and puree in a blender until velvety. Season and reserve.
8. In Salted Boiling Water, add Pasta Sheets and cook for about one and half minutes. Remove from Water and pat dry.
9. Heat spinach mixture and add to center of Manicotti and roll. Heat the Eggplant mixture to slightly warmer than room temperature and serve.

You will find that the Eggplant would not be so boring after this dish.

A spicy, refreshing Salad, one of the quintessential American summer picnic foods. It’s comforting, protein-rich, and easy to put together quickly with pantry ingredients.

Prep Time: 15 Minutes
Total Time: 15 Minutes
Serve: 2

1 Bell Pepper
½ Onion, Chopped 2 Carrots
1 Tomato
½ Cup Corn
1 Can of Black Beans
1 Can of Pinto Beans
½ Cup Olive Oil
1 TBSP Noigra Hemp Oil
2 TBSP Agave Syrup
1 Pinch Pepper
1 Pinch Chili Powder
2 Pinch Turmeric
1 Pinch Salt

1. Chop up all veggies. We sliced carrots.
2. Add drained beans to veggies.
3. Mix up gently, don't smash beans.
4. Add all other ingredients separate, add more to taste, and poor on veggie/bean mix.
5. Enjoy or heat and serve.

Most of the kiddos loved it! Add some bell peppers and tomatoes to rice and you got a crowd pleaser!

This Hulled Hemp seed Portobello Ravioli with Hemp Balsamic Sauce recipe is so delicious and full of flavor. High on protein! High on Taste!

12 Square Wonton Skins
6 Large Portobello Mushrooms, Cut into Cubes
1 Bunch Scallions, Sliced Thin
1 TSP Sesame Oil
2 TBSP Chopped Garlic
1 TBSP Soy Sauce
½ Cup Balsamic Vinegar. Reduced By Half
½ Cup Noigra Hemp Seed Oil
1 TBSP Chopped Garlic for Sauce
2 Eggs Lightly Whisked for An Egg Wash
1 TBSP Peanut Oil
1 TBSP Noigra Hemp Hearts

1. Sauté 2 TBSP Garlic in Sesame Oil for 20 seconds, add Portobello and Scallions. Sauté for approximately 3-4 minutes until liquid from Mushrooms has evaporated.
2. Deglaze with soy Sauce, and remove from heat. Reserve in a bowl.
3. Bring 2 quarts of salted water to a boil and reduce to a simmer.
4. Submerge 3-4 Wonton Skins and cook for 30 seconds, work in batches.
5. Remove from pot and place in cold salted water to shock.
6. Place on a sheet tray covered with plastic wrap, and light oil to avoid drying out.
7. Begin to fill Wonton Skins 2 at a time. Place approximately 1 TBSP of Mushroom Mixture in the middle of a Wonton Skin, then using a brush, slightly moisten edges with Egg Wash and fold skins into triangles.
8. Finish remaining Raviolis.
9. In a large sauté pan, add 1 TBSP of Peanut Oil and Chopped Garlic. Add Raviolis to reheat, or you may steam.
10. Cook until Garlic is lightly browned, remove Raviolis and stir in Balsamic Vinegar. Remove from heat and stir in Noigra Hemp Oil.
11. Place Raviolis on a plate, drizzle with Sauce, and garnish with Noigra Hemp Hearts.

Your Flavor Hemp Portobello Ravioli With Hemp Oil Balsamic Sauce Is Ready To Be Served.

This Avocado Salad with Hemp Balsamic Reduction is simple and amazing. This is probably the quickest and the easiest salads to make.

Prep Time: 05 Minutes
Cook Time: 15 Minutes
Total Time: 20 Minutes
Serves: 2

3 Ears of Corn
1 Cucumber
1 Red Onion
¼ Cup Loosely Packed Mint
¼ Cup Noigra Hemp Hearts
¼ Cup Noigra Hemp Seed Oil
1 Cup Balsamic Vinegar
4 Avocados
8 Oz Fresh Salad Mix

1. Shuck Corn and roast in the oven for 10 minutes. Remove Corn Kernels from cob by running a knife alongside the cob.
2. Peel and dice Cucumber into corn kernel sized cubes.
3. Peel and dice Red Onion into similar size
4. Fold Mint Leaves and thinly slice
5. Combine Mint, Corn, Cucumber, Noigra Hemp Hearts and Red Onion in bowl and cover with Hemp Oil. Season with salt and pepper
6. Over medium heat, reduce one cup of Balsamic Vinegar until it is syrupy (about 12 minutes). Let it cool.
7. Slice Avocado in half. Carefully remove skin leaving two perfect halves.
8. Place washed fresh Salad Mix in the center of the plate and put two Avocado halves on top. Fill the Avocado with the Corn-Mint salsa. Drizzle with Balsamic Glaze.

There you have it! The most easy and yummy Avocado Salad with Hemp Balsamic Reduction.