Cold Pressed Mustard Oil 1L

Some smells belong to a kitchen. The sharp, nose-tingling bite of mustard oil warming in a kadhai is one of them. The smell rises the moment the oil hits the heat, softens as it smokes, and settles into the jeera, garlic and dried chillies that follow.

Cold-pressed mustard oil brings that kitchen back. Pressed slowly in a wooden kolhu at low temperature, it keeps the deep colour and pungent aroma that refined oils lose. For tadka, pickles, marinades, and the winter massage your nani swore by, this is pure mustard oil the way it has long been made in Bharat.Cold Pressed Mustard Oil 1L is mustard oil that is wood and cold-pressed in a kolhu (wooden crusher), extracted at low temperature without chemical solvents. The label describes it as raw, unrefined, and traditionally extracted at low temperature.

The ingredients list is short: cold-pressed mustard oil, free from argemone oil, with no preservatives. The oil comes in a 1 litre PET bottle, which the label lists as 1 L (910 g) at 30°C.

Detail

What you get

Size - 1 litre PET bottle (910 g at 30°C)

Method - Wood and cold-pressed in a kolhu

Description on label - Raw, unrefined, traditionally extracted at low temperature

Ingredients - Cold-pressed mustard oil, free from argemone oil, no preservatives

Servings - About 200 servings of 1 teaspoon (5 ml), as listed on the label

Kachi ghani mustard oil and cold-pressed mustard oil describe the same idea: oil drawn out by slow, cold pressing rather than industrial refining. Our guide to cold-pressed mustard oil benefits and buying tips explains the difference between cold-pressed and refined oil in more detail.

The nutrition label gives these approximate values per 100 g:

Nutrient (per 100 g) - Approximate Value

Energy - apx value 897 kcal

Total Fat - apx value 99.7 g

Monounsaturated Fat (MUFA) - apx value 65.2 g

Polyunsaturated Fat (PUFA) - apx value 28.3 g

Omega-3 Fatty Acids - apx value 11.3 g

Omega-6 Fatty Acids - apx value 15.5 g

Saturated Fat - apx value less than 6.2 g

Trans Fat - value 0 g

Cholesterol - value 0 mg

Mostly unsaturated fat: Monounsaturated fat makes up the largest share, and saturated fat is listed at under 6.2 g per 100 g.

Omega-3 close to omega-6: The label lists 11.3 g of omega-3 and 15.5 g of omega-6 per 100 g, so the two sit close together rather than far apart.

Unrefined, single-ingredient oil: Pressed without chemical solvents and not refined, the oil keeps its natural colour and pungent aroma, and the label lists no preservatives.

Pure mustard oil, not a blend: In 2021, the Food Safety and Standards Authority of India prohibited the manufacture and sale of blended mustard oil. Our ingredients list names cold-pressed mustard oil alone.

Like any oil, mustard oil is energy-dense, so a little goes a long way. The ICMR-NIN Dietary Guidelines for Indians (2024) advise restricting cooking oils and fats to about 25 to 30 g a day, with the right amount varying by age, sex, and activity level.

Mustard oil works across the Indian kitchen, from a weekday tadka to a jar of winter achaar.

Cooking and frying: Indian kitchens have long used mustard oil for frying, sautéing, and tadka. A common practice is to heat the oil until it smokes lightly, then let it cool a little before adding spices. That step softens the raw pungency and brings out a warmer, rounder flavour.

Pickling: Mustard oil is the classic base for Indian pickles, traditionally used in Indian pickling for its distinctive pungency and preservative qualities. If you would rather not make your own, a homemade lemon pickle is ready for the table.

Dressings and marinades: A few drops of raw mustard oil lift a simple salad, and the oil is a familiar base for fish and meat marinades in Bengali and Bihari cooking.

Scalp and body massage: Sarson ka tel has traditionally been used for head and body massages, especially in winter. The oil is strong, so try a small patch first.

For dishes where you want a different flavour, ​cold-pressed groundnut oil is another traditional choice.

Keep the bottle in a cool, dry place, as the label advises. Because the bottle is clear, store it in a cupboard away from direct sunlight and the heat of the stove.

Close the cap tightly after each use, and pour rather than dipping a spoon into the bottle, so water and food stay out of the oil.

Pour a little into a steel katori, and you will see why cold-pressed mustard oil is so easy to recognise: a deep amber colour and a sharp, mustardy smell that reaches you before the oil does.