Wood-Pressed Black Mustard Oil | Soil Origin - EarthBased

Wood-Pressed Black Mustard Oil | Soil Origin

Vendor:Soil Origin
Size: 500 ml
Sale price Rs. 300
Off Regular price Rs. 350
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Description

    Unrefined black mustard oil, pressed from Rajasthan-grown seed in a traditional wooden ghani. The slow, low-speed press keeps the oil's sharp pungency and deep amber colour, which refining would strip out. It is the everyday cooking oil of eastern and northern Indian kitchens, and the base for a proper sarson-scented tadka.

    Key Features

    • Wood-pressed: extracted in a traditional wooden ghani rather than by heat or solvent.
    • Unrefined: not bleached, deodorised or chemically treated.
    • Strong pungency: the sharp mustard bite comes through in cooking.
    • Rajasthan seed: pressed from black mustard grown in the state.
    • No preservatives: nothing added after pressing.

    Ingredients

    Cold wood-pressed black mustard seed oil.

    How to Use

    Heat the oil until it just begins to smoke, then take it off the flame for a moment before adding your tempering — this mellows the raw pungency, as is traditional. Use for sabzi, fish and meat marinades, achaar and pakoras. A raw drizzle adds a sharp finish to salads and chaat.

    Product Details

    • Type: unrefined wood-pressed black mustard oil
    • Seed origin: Rajasthan
    • Storage: cool, dark cupboard, tightly capped; keep away from the stove

    Good to Know

    Unrefined oils naturally settle and may look cloudy in cooler weather — this clears at room temperature. The aroma is much stronger than refined mustard oil, so use a little less until you are used to it. Colour and pungency vary between pressings.

    FAQs

    Why does it smell so sharp?

    Because it is unrefined. Refining removes the pungent compounds that give mustard oil its character.

    Should I heat it to smoking point?

    Traditionally yes, briefly, which softens the raw bite before you add spices. Do not leave it smoking on the flame.

    Can I use it for deep frying?

    It has a high smoke point and is widely used for frying, though the flavour is assertive and will carry into the food.

    Why has it gone cloudy?

    Cold weather causes natural sediment and thickening in unrefined oil. It is not spoilage.

    Country of Origin: India Sold by: Soil Origin Fulfilled by: EarthBased

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