Raw, unrefined shea butter from Vitellaria nilotica — a distinct East African species that grows wild along the Nile basin in Uganda. It carries naturally more oleic acid (~60–70%) than the West African shea (Vitellaria paradoxa) found in most products, which is why it is softer, paler and melts at skin temperature (~30–35 °C) rather than sitting waxy on the surface. Cold-extracted, never deodorised, never bleached: what’s in the bucket is the whole butter — vitamins, unsaponifiables and all.

Because nothing is stripped out, expect natural variation. Colour runs from ivory to pale gold depending on the harvest, and there is a faint, nutty, characteristically mild Nilotica scent — far softer than the smoky note of West African shea. Both shift slightly from batch to batch. That is the signature of a genuinely unrefined butter, not a fault.

Soap-makers, balm and whipped-butter formulators, salon and spa professionals — and households that have made Nilotica their everything-butter for skin, hair ends, cuticles and lips. One kilo replaces roughly eight standard 125 ml jars at a fraction of the unit price.

Warm a small amount between your palms and it turns to oil in seconds, absorbing without a greasy film. It works as a leave-in for hair ends, an overnight hand-and-cuticle treatment, a body balm pressed into damp skin, or a rescue for dry patches. A little goes a long way — Nilotica’s lighter texture lets it layer without feeling heavy.

Keep below 25 °C, away from direct light and heat. If raw shea warms and re-sets slowly it can turn grainy — harmless, but to restore the smooth texture, melt the affected portion fully to ~40 °C and cool it quickly (a spell in the fridge). Stored cool and sealed, it keeps ~18–24 months.

Butyrospermum Parkii Butter* — *Vitellaria nilotica. 100% single ingredient. Nothing else.