About Shea Souffle Whipped Shea Butter
Shea Souffle Whipped Shea Butter is a non-greasy, fast-absorbing, daily moisturizer for dry to extra-dry skin. After bath or shower, massage this fluffy souffle onto dry skin. Reapply as needed to rough patches or chapped areas. Shea Souffle is feathery light and makes your skin feel luxurious. Can be kept in the refrigerator to soothe sore feet. Available in Bergamot Lemongrass, Lavender, and unscented.
Shea Souffle is all natural – no preservatives or chemicals. Made from raw, unrefined free trade Shea butter whipped with Rosehip and Evening Primrose oils as well as essential oils and Vitamin E, this body butter is the best for dry, chapped skin. A little goes a long way so a 5.0 ounce jar will last a long time.
Shea Souffle Ingredients: Unrefined Shea butter, Evening primrose oil, Rosehip oil, Vitamin E, Bergamot, Lemongrass, and Lavender essential oils.
Shea Souffle Uses:
- Dry Skin
- Hair care
- Stretch marks
- Chapped lips
- Sun damage
- Cracked and dry heels or elbows
- Small wounds and scrapes
- Diaper rash (prevention and relief)
- Insect bites & stings
- Muscle fatigue, aches & tension
Some information on Shea Butter:
Shea butter is a slightly yellowish or ivory-colored fat extracted from the nut of the African Shea tree or Karite tree. The outer pulp of the fruit is removed. When dry, the nut, which is the source of Shea butter, must be separated from the outer shell. To make the Shea nuts into butter, they must be crushed. Traditionally, this is done with mortars and pestles. The crushed nuts are then roasted in huge pots over open, wood fires. The pots must be stirred constantly with wooden paddles so the butter does not burn. The roasted Shea nuts are ground into a smoother paste, water is gradually added and the paste is mixed well by hand. The paste is kneaded by hand in large basins and water is gradually added to help separate out the butter oils. As they float to the top, the butter oils, which are in a curd state, are removed and excess water squeezed out. The butter oil curds are then melted in large open pots over slow fires. A period of slow boiling will remove any remaining water, by evaporation. The Shea butter, which is creamy or golden yellow at this point, is ladled from the top of the pots and put in cool places to harden.