Cold Pressed Mustard Oil — Kachi Ghani, Pungent and Unrefined

Cold pressed mustard oil — kachi ghani — crushed from whole mustard seed without heat. The sharpness that hits the back of your nose is allyl isothiocyanate, released when the seed is crushed, and it is the whole point of the oil. Refining removes it; cold pressing keeps it.

How we make it

Whole mustard seed is cleaned and crushed in a slow press, which is precisely what kachi ghani means — raw grinding, no roasting, no heat. The oil is rested and cloth-filtered. Nothing is bleached or deodorised, so the pungency and the dark amber colour both stay.

What goes in, what stays out

One ingredient: mustard seed. No refined oil blended in, no argemone contamination — this is the classic adulterant in cheap mustard oil and a genuine health hazard, which is why our batches are tested and the reports published on the site.

How to use it

• Bengali and Bihari cooking — fish, shorshe preparations, kasundi
• Achaar, particularly North Indian mango and lime pickle
• Tempering, where the sharpness mellows on heating
• Sautéing greens and root vegetables
• Traditional body and scalp massage

How to store it

Cool, dark and capped. Mustard oil is relatively stable and keeps six months or more. The pungency softens slowly over time, which is normal. Heat it until it just shimmers before use if you want the raw sharpness to mellow.

What it is called

Where to buy it

Milled to order at our Kondapur and Serilingampally stores in Hyderabad, or shipped across India. Browse the rest of our Freshly Extracted Oil range, or see cold pressed sesame oil and cold pressed groundnut oil. If you want the background, read how to spot adulterated spice at home.

Frequently asked questions