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Cold-Pressed Oil
Launch offerBlack Mustard Oil
Kachi ghani · Sharp and pungent
Kachi ghani black mustard oil, pressed cold in a wooden ghani on our own farm. Sharp enough to clear your sinuses. This is the oil a Bengali fish curry expects, and the one that makes achaar keep.
The story
Made the slow way, the only way that matters.
Black mustard seed gives the pungent oil that Bengali, Bihari and UP kitchens are built on. We press it cold in a wood-driven kachi ghani, so nothing is heated, bleached or deodorised. The sharpness you smell when you open the bottle is allyl isothiocyanate, the compound the seed makes when it is crushed. Refining strips it out. We leave it in. The colour shifts from amber to deep gold across the year, because unrefined oil follows the seed and the season. Heat it until the raw smell lifts, then cook.
Who should skip it
If you want a mild oil, buy the yellow one instead. This is the sharp one.
If nobody in your kitchen grew up with mustard oil, start with a small bottle. The smell is strong and it divides people.
If you need a neutral oil for baking, this is the wrong bottle.
Pure, with the report to show for it
We send this oil to a government food-testing lab at regular intervals. Every report we get back is published here in full, values and all. Not a summary. The actual document.
See the lab reportCommon questions
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Black Mustard Oil · 1 L
₹405