Mustard Oil

Wood-pressed mustard oil (sarson ka tel, kachi ghani), pressed on a wooden ghani from raw mustard seed.

How it is made

Mustard seed goes into a wooden ghani turning slowly, so the oil never heats up. Kachi ghani means precisely this — cold, uncooked pressing. No solvent, no bleaching, no deodorising afterwards.

What to cook with it

Essential to Bengali, Bihari, Odia and Punjabi cooking — machher jhol, sarson da saag, aloo posto, and every pickle worth eating. Traditional practice is to heat it to smoking point and let it cool slightly before use, which softens the pungency. Also the classic oil for a body and scalp massage.

What to expect

Sharp, pungent, and it will catch the back of your throat when the bottle is opened. That bite is the mustard doing what mustard does, and it is exactly what refining removes. The colour is a deep amber-brown.

Keeping it

Best used within about six months. Cool, dark cupboard, cap closed.

Sizes

250 ml through to 5 litre.

Pressed in small batches by M/S Nimmadi Oils and Foods LLP. FSSAI licensed. Shipped anywhere in India in tamper-sealed, cushioned packaging. If a bottle arrives leaking or damaged, send us a photo within 48 hours and we replace it or refund you in full — you keep the bottle and pay nothing for return shipping.

Questions before you buy? Email info@purealth.com or WhatsApp +91 74004 79330. How we press · Questions people ask