Cold Pressed Mustard Oil

The pungency in cold pressed mustard oil comes from allyl isothiocyanate — a natural compound released during cold pressing. This is a hallmark of pure, unrefined Kachi Ghani mustard oil. Refined mustard oils are chemically deodorised, losing this beneficial compound along with their characteristic flavour and health properties.

Traditional Indian cooking practice involves heating mustard oil to its smoke point before adding ingredients to mellow its strong flavour and activate its compounds. However, for maximum health benefits (omega-3, antioxidants), you can also use it raw in salads, chutneys, and marinades. Both methods are nutritionally beneficial.

Pure cold pressed Kachi Ghani mustard oil has a strong, natural pungency and a deep golden-amber colour. Our oil is third-party tested and FSSAI certified. Adulterated oils often smell mild with an artificially bright yellow tint. The intensity of our oil’s pungency and colour is proof of its purity — no bleaching, no deodorisation.

Yes! Mustard oil has been used in traditional Ayurvedic massage (abhyanga) for centuries. It improves blood circulation, relieves joint and muscle pain, and is especially effective during winters for keeping the body warm. Warm the oil slightly before applying. For hair, it nourishes the scalp and reduces dandruff.

Yes, and it is actually the traditional choice for North Indian achaar. The natural pungency and antimicrobial properties of unrefined Kachi Ghani mustard oil help preserve the pickle while giving it that authentic sharp flavour. Most old pickle recipes call specifically for raw, unheated mustard oil rather than refined.