Wood Pressed Black Mustard Oil

Wood-pressing is the traditional method of extracting oil — seeds are crushed slowly at low temperatures in a wooden kolhu, with no chemical processing involved. Refined oil goes through high-speed extraction followed by chemical treatment to remove its natural colour, smell, and taste, which is what leaves it flavourless and clear. Wood-pressing preserves the oil's natural character and nutrients.

Black mustard seeds are more pungent and stronger in flavour, giving this oil a sharper, more intense aroma and a slightly deeper colour — the classic sarson ka tel taste. Yellow mustard seeds give a comparatively milder pungency and a lighter golden colour, making this oil a good everyday choice for tempering and cooking.

We source premium black mustard seeds and press them slowly at low temperatures through the traditional kolhu method, which gives a much lower yield than fast commercial extraction. The cost reflects the seed quality and the slower process, not extra branding.

It works for tempering, sautéing, curries, and pickling. It's common to heat it briefly to a light smoking point before use — this softens its sharp pungency and brings out a nuttier, more rounded flavour.

Yes, it has a high smoke point and is well suited to both shallow and deep frying — it's a traditional frying oil in many parts of India.

No — this is 100% black mustard seed oil, with no additives, no chemical solvents, and no blending with cheaper oils.

A few simple checks at home: rub a few drops between your palms — pure mustard oil has a strong, pungent smell with no chemical odour or colour transfer. Pure mustard oil also stays largely liquid and clear when refrigerated for a few hours. In adulterated oils, white solid patches form at refrigeration.

Store it in an airtight container in a cool, dark place, away from sunlight and heat.

Up to 12 months from the date of packing when stored the right way.