Organic Black Mustard Oil

Black mustard seeds are carefully selected from trusted organic agricultural sources. The seeds are cleaned and processed under controlled conditions before being pressed to obtain a naturally aromatic, unrefined oil.

• Bengali and Bihari cooking — fish curries, sarson, aloo and posto dishes
• Tempering and sautéing where a sharp mustard note is wanted
• Making Indian pickles, where it acts as a traditional preservative
• Drizzled raw over salads, kachumber and chaat
• Traditional body massage, especially in winter
• Warm oil scalp and hair massage (champi)

• Heat the oil to smoking point and let it cool slightly before cooking — this mellows the raw pungency, as is customary in Indian kitchens.
• A small quantity carries a lot of flavour; use less than you would a neutral oil.
• Store in a cool, dry, dark place with the cap tightly closed.
• For massage, warm gently and apply to skin or scalp before bathing.
• Do a patch test before first external use if you have sensitive skin.
• Natural sediment may settle — this is normal for unrefined oil.

• Unrefined kachi ghani pressing, which preserves the natural aroma and pungency
• Naturally contains omega-3 alpha-linolenic acid and vitamin E
• The traditional oil for pickling, where it doubles as a natural preservative
• Central to Bengali, Bihari and North Indian regional cooking
• Long used in traditional winter massage and hair care
• Organically sourced, with no additives, solvents or preservatives

Per-100 g values from USDA reference data, via the Nutrition Converter by ExpertToolkit. Indicative for the ingredient, not a substitute for the pack label.