Cold-Pressed Mustard Oil

You will know this oil the moment you open it. The sharp, nose-tickling smell of real kachi ghani mustard oil is strong, and that is exactly the point.

It is pressed from mustard seeds without heating them first, then allowed to settle and filtered, not refined. So it keeps the same bite that people in Bengal, Bihar, UP and Punjab grew up with.

How families use it

Mango and lemon achaar, where the oil does the job of keeping the pickle. Machher jhol and fish fry. Aloo bhaja, baingan bharta and sarson ka saag. A few drops raw in aloo chokha or jhaal muri. Many homes also warm a little of it for a winter massage and for babies' malish, which is a very old habit in North Indian families.

For cooking, heat the oil until it just starts to smoke and then lower the flame. This takes away the raw sharpness before you add your masala.

Good to know

• Store it in a dark, cool place with the cap tight.
• It can look slightly cloudy or leave a little sediment. That is normal for filtered oil.
• The 1 litre bottle suits pickle season. For everyday tadka, 500 ml goes a fair way.

Use it for daily cooking, tadka and pickles. Wood-pressed oils have a stronger smell and colour than refined oil, so many people start by using a little less than usual.

Keep the bottle closed, in a cool and dark place away from the stove. A little sediment at the bottom is natural in unrefined oil.

Bottles are sealed and packed to prevent leaks. If a bottle arrives damaged, keep the packaging, take a photo and contact us with your order number.