Kachi ghani · Never refined
Black Mustard Oil
Sharp enough to make your eyes water. That is the point.
₹19.00 / 100 ml
HSN: 1514 · Country of origin: India
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Traditional cold pressed black mustard oil
Product information
- Net quantity
- 10L
- Country of origin
- India
- Marketed by
- Gottlich Foods India LLP, Nangal Raya, New Delhi 110046
- FSSAI Lic. No.
- 13325009000590
- Best before
- See date printed on the pack
- Dietary type
- 100% Vegetarian
Pressed, not processed
- Solvent or hexane
- 0
- Settled, not clarified
- Unfiltered
How to use it
Heat it until it just begins to smoke, then take it off and let it cool for a few seconds. That single step removes the raw bite and is why Bengali and Bihari kitchens smoke the oil first.
- Tempering — panch phoron, rai, methi
- Fish and prawn, where the pungency is the recipe
- Achaar, because mustard oil is also the preservative
- Sarson ka saag and any winter greens
- A body and scalp massage before a bath, the way it is used across the north
Cold-pressed vs refined mustard oil
| Gottlich kachi ghani | Refined mustard oil | |
|---|---|---|
| Extraction | Wooden kolhu | Expeller + heat, often solvent |
| Bleached | No | Yes |
| Deodorised | No — it smells like mustard | Yes |
| Sediment | Settles naturally | Filtered out |
| Pungency | Strong | Mild to none |
The details
- Seed
- Black mustard (Brassica nigra), sun-dried
- Extraction
- Wooden kolhu (kachi ghani)
- Smoke point
- ≈ 250 °C
- Shelf life
- 9 months from pressing
- Storage
- Cool, dark. Sediment at the bottom is normal — shake before use.
- Pack sizes
- 1L, 2L, 5L jar, 10L jar
- FSSAI licence
- 13325009000590
Why it is cloudy, and why we leave it that way
Nothing is filtered out. After pressing, the oil stands until its own sediment drops to the bottom of the tank, and it is bottled from there. What stays behind in a refinery — the phospholipids, the plant sterols, the smell — is what makes mustard oil taste like mustard. A perfectly clear, odourless bottle has had all of it stripped out.
