From the wooden ghaani
Wood Pressed Mustard Oil
- Small batches, pressed fresh
- Unrefined & single ingredient
- Lab-tested every batch
- FSSAI 10724999001232
Black or yellow? That is the only real decision here, and it comes down to how much pungency you want on the plate.
Wooden Cold Pressed Black Mustard Oil
Everyday cooking & frying · pickling · ... 250°C
Wooden Cold Pressed Yellow Mustard Oil
Everyday cooking & frying · pickling · ... 250°C
Sold out — fresh batch being pressed
Not sure which oil is yours?
Compare applications, smoke points, doshas and nutrients — or take the 2-minute Dosha Quiz.
How to choose
Black sarso is the loud one. Sharp, high in the allyl isothiocyanate that gives mustard its bite, and the traditional choice for achaar, for a tadka that announces itself, and for the winter malish. Yellow sarso carries the same character with the edge taken off: same oil, gentler on an everyday sabzi, easier for anyone new to mustard.
Both are kachi ghani mustard oil in the real sense — Truly Cold Pressed in a slow-turning wooden ghaani, never solvent-extracted, never deodorised. Both hold 250°C, the highest smoke point we press, which is why a kadhai of pakoras is well within range.
However you spell it — kachi ghani, kacchi ghani or kachhi ghani — the phrase has always meant exactly this: mustard seed crushed raw in a slow wooden press, nothing refined away.
Unfiltered, so sediment settles. Lab-tested every batch, FSSAI 10724999001232, and a 4 to 6 month shelf life because it is pressed to order.
Choosing your everyday bottle? Groundnut oil vs mustard oil, region by region.