Cold Pressed Mustard Oil

Open the bottle and you'll know instantly - that sharp, unmistakable bite is the smell of real sarson ka tel.

We press ours cold, in small, select batches - from real mustard seed. This is the same kachi ghani method that's flavoured Indian kitchens for generations, long before neutral, flavourless oils became the norm. What comes out the other end is bold, amber-gold, and completely unmistakable.

Ask anyone from Bengal, Punjab, or UP, and they'll tell you a kitchen without mustard oil doesn't quite feel complete. It's the oil behind sharp, smoky tempering, the secret in a good achaar, and the reason a good fish curry tastes the way it's supposed to. We wanted to bottle exactly that character, without cutting corners to make it milder, cheaper, or easier to sell.

The essentials

Pressed cold, the kachi ghani way
100% mustard seed — nothing blended in
Small batches, pressed close to source
Bottled in glass, always
No refining, no dilution, no shortcuts

Use it the way it's always been used. A generous splash for tempering dal, a hot kadhai for frying fish the Bengali way, a spoonful stirred into pickles for that sharp edge only real sarson ka tel gives. Warmed slightly and worked into the scalp before a wash, the way it's done in most Indian homes, or rubbed into tired hands and feet at the end of a long day - this is the same oil generations have reached for.

That sharp bite when it hits a hot pan? That's real mustard oil doing what refined, blended versions simply can't.

Product details

We're not calling this gourmet, or artisanal, or anything fancier than what it is. It's mustard oil, made the way it used to be made :  before "refined"  became the only option on the shelf.

500ml · Glass bottled · Only Apna