Black Mustard Oil
About this product
Wood-pressed using traditional kachi ghani extraction. Unrefined, naturally cholesterol-free, retains the pungent character of real Indian cooking.
The mustard oil your dadi cooked with. Built for everyday Indian cooking, lab-tested for low glycaemic impact, and made transparently — every claim on the pack is a number we can show you.
Nutrition per 100g
What's inside
Every ingredient on this pack is on the label, in the order it appears by weight. Nothing else.
How it's made
Sourcing
Single-variety black mustard seeds from contract farms in Uttar Pradesh and Bihar. Selected for high oil content and pungency.
Cleaning
Mechanical cleaning to remove stems, leaves, and foreign seeds.
Wood pressing
Traditional kachi ghani extraction in wooden cold-press machines. Low-temperature, slow process — preserves natural compounds and pungency.
Lab testing
Tested for erucic acid levels (within FSSAI safe limits), purity, and absence of argemone oil contamination.
Why this product
Wood pressed, the slow way.
Industrial mustard oil is extracted with chemical solvents and refined to remove pungency. Ours is cold-pressed in wooden ghanis, just as it has been for generations.
Naturally cholesterol-free.
All vegetable oils are cholesterol-free, but mustard oil specifically has the lowest saturated-fat ratio of the common Indian cooking oils.
The taste of real Indian cooking.
Refined oils have no character. Wood-pressed mustard oil carries the sharp, warming pungency that defines fish curry, sarson saag, and dal tadka. Eating for lower GI should never mean flavourless.
Frequently asked
What is kachi ghani?
+Kachi ghani means cold-pressed in a traditional wooden mill. The seeds are crushed slowly without external heat, preserving the oil's natural compounds, flavour, and nutritional value.
Is mustard oil safe for cooking?
+Yes, fully FSSAI approved for cooking. Our oil is tested for erucic acid levels well within safe limits, and screened for argemone contamination — the historical safety concern with mustard oil.
Why is it called black mustard?
+Black mustard (Brassica nigra) is a specific variety with darker seeds and a sharper, more pungent oil compared to yellow or brown mustard varieties. It is the traditional choice in eastern Indian kitchens.
How is this different from supermarket kachi ghani oil?
+Most supermarket kachi ghani oil is partially refined to remove pungency for mass appeal. Ours is fully unrefined — what comes out of the wooden press goes into the bottle.
The numbers are public.
Erucic Acid Content Test
FSSAI-certified independent laboratory
Apr 2025View report →Argemone Oil Screening
FSSAI-certified independent laboratory
Apr 2025View report →Purity & Adulteration Test
FSSAI-certified independent laboratory
Apr 2025View report →