Cold Pressed Black Mustard Oil - Kali Sarson Ka Tel

Black mustard oil, or kali sarson ka tel, pressed the traditional kachi ghani way, carries a sharpness refined versions simply cannot replicate. This wood pressed mustard oil is extracted through a wooden ghani rather than steel machinery, letting black mustard seeds release their natural pungency slowly instead of losing it to heat and speed.

• A sharp, robust flavour built into the seed itself, not added back afterward

• Deep amber colour and a strong aroma the moment the cap comes off

• Genuine kachi ghani mustard oil, with no refining, bleaching, or deodorising involved

• A high smoke point that suits the deep frying and tempering Indian cooking relies on

How to Use

For Tempering: Heat until it begins to smoke, then let it cool slightly before adding spices, a traditional step that mellows its raw sharpness.

• For Deep Frying: Its high smoke point makes it a solid choice for pakoras, puris, and other fried snacks.
• For Pickling: Its natural antibacterial properties have made it a long-standing choice for preserving vegetables without added preservatives.
• For Massage: Warmed slightly, a small amount is traditionally massaged into joints for its natural warming effect.