Cold Pressed Mustard Oil – Kachi Ghani Sarson Ka Tel

Cold pressed mustard oil made from Grade A black mustard seeds using traditional Kolhu and Kachi Ghani extraction: never heated, never refined. This is kachi ghani sarson ka tel as it is meant to be – bold pungent aroma, deep golden colour, and the full natural flavour that refined oil cannot match. Available in 1 L and 2 L.

Why choose Rulife kachi ghani sarson ka tel

• Kachi ghani cold pressed in a traditional kolhu at low temperature
• Grade A black mustard seeds, more pungent and aromatic than yellow mustard
• Rich in Omega-3 ALA and natural glucosinolates
• Naturally antimicrobial, which is why it has always been the pickling oil of choice
• Cholesterol free and unrefined, with nothing stripped out or added back
• High smoke point, suited to Indian high-heat cooking

Best for: tadkas, aam ka achar and other pickles, sarson ka saag, baingan bharta, parathas, fish fry, Bengali and Punjabi cooking, plus hair and body oiling.

100% pure · No additives · FSSAI certified · Traditional Kolhu extraction · Packed in Karwar, Karnataka

Kachi ghani vs refined mustard oil

If a mustard oil does not make you cough slightly when it first hits a hot pan, it has been refined. Read cold pressed oil vs refined oil.

How kachi ghani mustard oil is made

Grade A black mustard seed is cleaned, then fed into a wooden kolhu that turns slowly enough that the seed is crushed rather than ground. Speed is what creates heat, so the press is kept deliberately slow and the oil leaves the ghani barely warm. It then settles, is filtered through cloth, and is bottled. There is no refining stage because there is nothing to correct – no solvent to remove, no smell to mask. The trade-off is yield: a ghani leaves oil behind in the cake that a high-heat expeller would force out. That is the cost of keeping the aroma and the omega-3 intact.

Rulife sources this kachi ghani oil from traditional kolhu units and packs it under the Rulife label in Karwar, Karnataka. More on sourcing and testing on our Quality & Sourcing page.

Frequently Asked Questions

What is cold pressed mustard oil?

Cold pressed mustard oil, also called kachi ghani, is extracted by crushing mustard seeds in a traditional kolhu press at low temperature, with no heat and no chemical solvents. Refined mustard oil is extracted at high heat and then bleached and deodorised, which removes the pungency along with most of the beneficial compounds.

Why do I need to heat mustard oil before cooking?

Raw cold pressed mustard oil contains allyl isothiocyanate, which gives it a sharp, nose-clearing bite. Heating it briefly to smoking point converts that compound into milder aromatics, taming the rawness while keeping the flavour. This is the traditional first step in North Indian and Bengali cooking.

Is mustard oil good for health?

Mustard oil is high in monounsaturated fats and omega-3 ALA, and is one of the better-balanced traditional cooking oils. See is mustard oil good for health and best cooking oil for heart health.

What is the difference between cold pressed and refined mustard oil?

Cold pressed keeps the aroma, colour, vitamin E and omega-3 content intact. Refined oil is processed at high heat with solvents, giving a neutral, odourless oil with a longer shelf life but far less nutritional value and no flavour of its own. See cold pressed oil vs refined oil.

Can cold pressed mustard oil be used for deep frying?

Yes. Mustard oil has a high smoke point of roughly 250C, which makes it one of the more suitable Indian oils for frying. Heat it to smoking once first, then lower the heat before adding food.

Is mustard oil good for hair and joint pain?

It is traditionally used for both. See mustard oil for hair growth and mustard oil for joint pain. Patch test before applying to skin, as the pungency can irritate sensitive skin.

Why does cold pressed mustard oil taste so strong?

Because nothing has been removed. The sharpness comes from natural glucosinolates in black mustard seed, which refining strips out. If it tastes bland, it has almost certainly been refined or blended.

How should I store it?

Keep it in a cool, dark place with the cap tightly closed. Cold pressed oils have no artificial preservatives, so light and heat will shorten their life. Use within six months of opening for best flavour.