Short answer: mustard oil is a sharp, pungent oil pressed from mustard seeds. It is the everyday cooking oil of Bengal, Bihar, Odisha, Punjab and much of North India. "Kachi ghani" traditionally means oil pressed in a wooden ghani without heat, which is exactly how we press ours: in a wooden chekku, below 35°C, unfiltered and with no preservatives.
The flavour of the north and east
Few oils have a personality as strong as mustard oil. Its sharp, nose-tingling pungency defines Bengali macher jhol, Bihari litti chokha, Punjabi sarson ka saag and countless North Indian pickles. It is called sarson ka tel in Hindi and shorshe tel in Bengali.
What does kachi ghani mean?
Kachi means raw and ghani is the traditional press. Kachi ghani oil is pressed from raw seeds without heating them first. Traditionally the ghani was wooden. Today some oils labelled kachi ghani are made in steel machines, so it is worth asking how a brand actually presses its oil.
How we press mustard oil
- Clean mustard seeds go into the wooden chekku.
- The pestle turns slowly, crushing the seeds and releasing the oil.
- The oil stays below 35°C and separates from the cake naturally.
- It settles and is bottled unfiltered, keeping its full pungency.
How to cook with mustard oil
- Heat it first: traditional cooks heat mustard oil until it just begins to smoke, then let it cool slightly. This mellows the sharpness before cooking.
- Fish: Bengali fish curries and fried fish are classic mustard oil dishes.
- Greens: sarson ka saag and leafy vegetable stir-fries.
- Raw: a few drops in aloo bharta or jhalmuri give a sharp kick.
Mustard oil and pickles
North Indian pickles, from mango and lemon to mixed vegetable and chilli, are traditionally made in mustard oil. Its strong flavour is part of the pickle's character.
Beyond the kitchen
In many North Indian homes, warm mustard oil was used for winter body massage, and babies and elders were given oil massages by family custom. These are traditions passed down in families.
How to store it
Keep the bottle closed and away from sunlight and heat. Use a dry spoon.
Frequently asked questions
Why does mustard oil sting the nose?
The pungency comes from natural compounds in the mustard seed. Unrefined mustard oil keeps them; refined oil loses much of that sharpness.
Is kachi ghani the same as wood-pressed?
Traditionally yes, since the ghani was made of wood. Today, check whether the press is wooden or steel.
Can South Indian dishes be made with mustard oil?
You can, but the flavour is strong. For South Indian cooking, sesame or groundnut oil is the traditional choice.
Try our wood-pressed mustard oil, pressed in Chandapura, Bangalore. Free delivery in Bangalore on orders of 5 litres and above; other states free on ₹3,500 and above.