Stone grinding is done with large natural granite wheels slowly turning and crushing nuts and seeds into a rich and creamy butter. This process can take up to 48 hours and keeps the temperature very low to prevent the loss of heat-sensitive nutrients. Most nut butters on the market are produced with large machines with sharp blades and produces a lot of friction and heat. This destroys some of the nutrients as well as can oxidize the delicate oils causing rancidity. The friction can also affect the amino acids making it harder for our bodies to properly assimilate and absorb them to build proteins. Stoneground nut butters are wonderfully smooth and creamy. Most of our butters at room temperature can be poured! This makes them great for sauces and dressings. Alternatively, they can be kept cold to become a more spreadable soft solid consistency.