Where to get help, and how fast

Most questions on this forum get answered by another member before a moderator ever sees them. That is the point. But when a batch goes wrong, a delivery is late, or you cannot find a thread that matches your hair type, here is the honest picture of how to reach us and what to expect back.

Post in the forum

The fastest route for recipe trouble. Say what you mixed, the ratios, and what the batch did. Threads on flaxseed gel that turned stringy or shea that went grainy usually get a reply the same day.

Typical reply time: a few hours, longer on weekends.

Email the moderators

Use this for account problems, a thread that needs moving, or sourcing questions about raw materials in Johannesburg, Cape Town or Durban. Include your hair type and the ingredient you are stuck on.

We read mail on weekdays and aim to answer within two working days.

Call the office line

Best for anything time-sensitive, like a bulk order or a supplier question you need settled before the weekend. Keep it short and have your notes in front of you.

Weekdays, 09:00 to 16:00. Outside those hours, leave a message.

Before you write in

Check the pinned threads first. Storage advice, hard water rinses for Gauteng, and the ingredient swap list cover a large share of what people ask. If your question is still open after that, send it through and we will point you to the right thread or answer it directly.

Contact the team or read how we handle your details.

Where to take a question when the thread runs out

Not every mix problem belongs in a public thread. If your flaxseed gel split overnight, your rinse ratios need a second pair of eyes, or you want a starter recipe matched to your hair type before you buy anything, reach the moderators directly. They answer in the order messages arrive and usually come back with a swap or a storage note rather than a sales pitch.

Post and parcels

313 Kagiso Squares Suite 584
Oliverberg, LP 2743

Raw material orders and batch swaps are collected here. Bring your own container if you are picking up in person.

Phone and email

+27(51)8431118
info@jillsorganicformula.com

Send a photo of the batch and the ratios you used. It is much faster to spot what went wrong than describing it in words.

When we are around

  • Monday to Friday, 08:00 to 17:00
  • Saturday, 09:00 to 13:00
  • Sunday and public holidays, closed

Messages that land after hours get read the next working morning. Forum threads keep running in the meantime.

Pick the channel that fits the question

Recipe and ratio questions go to email, where you can attach a photo of the jar and the note card you worked from.

Stock, collection and delivery around Johannesburg, Cape Town and Durban are quicker over the phone during trading hours.

Anything that helps other members, like a hard water fix or a shea swap, is better posted in the forum so it stays searchable.

Still stuck on a batch? Ask before you pour it out

Most questions on this forum come down to the same few things: a gel that went stringy overnight, a rinse that left hair chalky, or a jar in the fridge with no date on the lid. If you cannot find your answer in the threads, send a short note with your hair type, the water you use and the exact ratios you mixed. A moderator or a member who has already ruined that same batch will usually reply within a day or two.

Tell us what you were trying to make and what actually happened. Photos of the jar help more than a description. If an ingredient is out of stock where you live, say so, and we will suggest a swap that behaves the same way.

  • Fine hair, coily hair or somewhere in between, mention it up front.
  • Hard water in Gauteng changes how a rinse behaves. Say where you are.
  • Storage questions are welcome too, especially shelf life and mould.

Get a reply by email

One message a week at most: a recipe worth trying, a fix for a common flop, and a note when a raw ingredient is hard to find. No before-and-after hype.

Prefer to read first? The welcome thread and the ingredient swap notes are open without signing up.

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