Cold-Pressed Yellow Mustard Oil

1 litre

Rs. 495.00

Rs. 495.00 Rs. 550.00

Cold-Pressed Yellow Mustard Oil

Rs. 495.00

Rs. 550.00 Rs. 495.00

शाहजी पीली सरसों का कच्ची घाणी तेल · शाहजी मेरठ

Cold-pressed from sun-dried yellow mustard seeds. Milder, lighter than black mustard with the same nutritional richness. For everyday cooking and salads.

Milder mustard. Same purity. Full nutrition.

Kachi Ghani Mustard Oil

Since 1957

No Additives · No Preservatives

NABL Tested Every Batch

Meerut Dairy Belt

Three Generations · One Method

0%

Chemical refining · Kachi ghani cold-pressed only - no solvent extraction, no deodorising, no bleaching

0%

Blending with refined oil · 100% cold-pressed yellow mustard - no dilution with cheaper refined oils

67+

Years of dairy heritage in Meerut. Same city, same method

100%

Batches NABL lab tested before dispatch. No exceptions, no random sampling

"Refined oil is engineered to have no smell and no colour. Kachi ghani oil is the opposite - bold, sharp, pungent. That character is what makes it cook differently."

Why Kachi Ghani - Specifically

Cold-Pressed. The Traditional Way.

Kachi ghani means cold-press - the traditional Indian method of oil extraction using a wooden or stone press driven at low speed. No heat is generated, no solvents are used, and no chemical refining follows. The result is oil that retains all the natural compounds of the mustard seed - the pungent allyl isothiocyanate, the natural glucosinolates, the deep yellow colour, and the sharp aroma that refined mustard oil does not have. Commercial refined oil uses hexane solvent extraction followed by high-temperature deodorising - both processes that strip the oil of its character. Kachi ghani does none of that.

Zero Chemical Refining

Commercial refined mustard oil goes through solvent extraction with hexane, followed by high-temperature deodorising, bleaching, and neutralisation - processes that strip the oil of its natural compounds. Shahji kachi ghani uses only mechanical cold-pressing. Zero chemical refining. Zero solvents. What the press produces is what you receive.

No Solvent Extraction

Most commercial oil production uses hexane solvent to maximise yield from seeds - the solvent is then removed by heating, but traces remain. Cold-pressing extracts oil through mechanical pressure only. No solvents are used or required. Lower yield per seed, but nothing unwanted in the oil.

Pungency Is the Proof

The sharp, pungent character of kachi ghani mustard oil comes from allyl isothiocyanate - a natural compound in mustard seeds that is volatile and degraded by heat and refining. If the oil has no pungency, it was refined. If it has deep colour and sharp aroma, it was cold-pressed. The pungency is the quality marker - not a defect.

Deep Yellow = Authentic

Pure cold-pressed yellow mustard oil is deep yellow to amber - this colour comes from natural carotenoids and chlorophyll present in the mustard seed. Refined mustard oil is bleached and deodorised to produce a pale, odourless oil. If the oil is pale and odourless, it is refined. If it is deep yellow with sharp pungency, it is cold-pressed. The colour is the proof.

Cleaned. Cold-Pressed. Settled. Sealed.

Whole yellow mustard seeds are cleaned, then cold-pressed in the traditional method. No heat, no solvents, no refining. The oil settles naturally, is lab tested, then sealed. What you receive is exactly what the press produces.

बीज - Seeds

Whole Seeds · Cleaned

Whole yellow mustard seeds are sourced and cleaned before pressing. No dehulling, no pre-treatment, no chemical conditioning. The seeds go into the press whole - exactly as they came from the harvest. The quality of the oil starts with the quality of the seed.

कच्ची घाणी - Cold Press

Cold-Pressed · No Heat

Seeds are cold-pressed in the traditional method - a slow press that extracts oil through mechanical pressure without generating heat. No solvents. No chemical extraction. The low-temperature pressing preserves the oil's natural flavour compounds that heat and refining destroy.

स्थिरीकरण - Settling

Natural Settling · No Refining

Freshly pressed oil is allowed to settle naturally - fine seed particles sink to the bottom over time, leaving clear oil above. No bleaching. No deodorising. No chemical refining. No high-temperature processing. The deep yellow colour, sharp aroma and natural pungency are fully preserved because nothing is done to remove them.

परीक्षण - Testing

Lab Tested · Then Sealed

Every batch is sent for laboratory testing before dispatch - purity, adulteration (blending with cheaper refined or solvent-extracted oils), erucic acid levels and fatty acid profile. Certificate available for every batch.

What You See in the Bottle

The Pungency Is Not a Flaw.

Open Shahji Kachi Ghani Yellow Mustard Oil and the first thing you notice is the sharpness - a distinctive pungency that hits your nose before you even pour it. First-time buyers of kachi ghani often ask if it is normal. Here is the answer:

The pungency is allyl isothiocyanate - a natural compound produced from glucosinolates in mustard seeds. It is what gives mustard its bite, its heat, and its characteristic flavour in cooking. Commercial refined mustard oil is deodorised at high temperatures specifically to remove this pungency - producing a mild, odourless oil that does not taste like mustard. Kachi ghani cold-pressing preserves it entirely. If the oil is pungent and sharp, it was cold-pressed. If it is mild and odourless, it was refined.

0%

Chemical refining

Kachi ghani only - no bleaching, no deodorising

250°C

Smoke point

Safe for high-heat Indian cooking - tadka, frying, tempering

18mo

Shelf life sealed

No preservatives · naturally stable at room temperature

✓ A fine natural sediment at the bottom of the bottle is normal in kachi ghani oil - this is seed residue, not a defect. Gently swirl before use. Store in a cool, dark place away from direct sunlight.

Frequently asked questions

Yes - completely safe. Our cold pressed yellow mustard oil is FSSAI approved for edible use in India and is labelled accordingly. The confusion around mustard oil safety comes from export restrictions in the United States and Europe, where erucic acid limits are stricter than Indian standards. These restrictions do not apply within India, where mustard oil has been the primary cooking oil in North Indian, Bengali, Punjabi, and Odia kitchens for centuries. FSSAI specifically approves mustard oil for consumption in India and our product meets all regulatory requirements.

Yes - Kachi Ghani and cold pressed mustard oil are the same thing. Kachi Ghani is the traditional North Indian term for mustard oil pressed in a wooden or stone mill at low speed without heat or chemicals. Our yellow mustard oil is Kachi Ghani cold pressed - extracted purely through mechanical pressure with no heat and no chemical solvents. The strong pungent aroma you associate with authentic Kachi Ghani oil is fully present - it is one of the clearest signs that the oil has not been refined or deodorised.

Refined mustard oil is extracted using high heat or chemical solvents like hexane, then bleached and deodorised to remove colour and smell. This process strips out natural antioxidants, glucosinolates, and the characteristic pungency that makes mustard oil valuable. Cold pressed mustard oil is extracted through mechanical pressure alone - no heat, no chemicals. The natural colour, pungent aroma, flavour, and nutritional content are fully preserved. If your current mustard oil has little to no smell, it has been refined.

Yes - and that is exactly as it should be. The sharp pungency and strong aroma of cold pressed mustard oil come from allyl isothiocyanate, a natural compound in mustard seeds released during pressing. Refined mustard oil is chemically deodorised to remove this smell, which also removes beneficial compounds. If you are used to refined mustard oil, the first use of genuine cold pressed oil will be noticeably stronger. This is not a defect - it is the authentic character of real Kachi Ghani mustard oil.

Yes. Cold pressed mustard oil has a smoke point of approximately 210°C - suitable for all high heat Indian cooking including deep frying, stir frying, and tadka. It is stable at cooking temperatures and does not break down into harmful compounds in normal use. One traditional tip: heat the oil to its smoking point briefly before adding ingredients - this is standard practice with mustard oil in Indian cooking and mellows the raw pungency, making the flavour more rounded in the finished dish.

Yes - mustard oil is the traditional pickling oil in North Indian and Bengali cooking for good reason. Its natural antimicrobial properties help preserve the pickle and prevent spoilage. For achaar, use the oil raw - do not heat it before adding to the pickle as raw mustard oil's natural compounds are what do the preservation work. The strong flavour of cold pressed mustard oil is also an integral part of authentic achaar taste. It is significantly better for pickling than refined mustard oil.

Yes. Cold pressed mustard oil has been used for champi - head massage - and body massage in Indian households for generations. It is warming in nature and traditionally used in winter for scalp nourishment, hair strengthening, and joint comfort during cold months. Because our oil is cold pressed with no chemical solvents, it is pure enough for both cooking and topical use from the same bottle. For hair massage, warm the oil slightly before applying and leave for at least 30 minutes before washing.

Why Customers Love Our Cold-Pressed Yellow Mustard Oil

Verified reviews from customers who value the traditional, pungent aroma and the purity of Shahji Cold-Pressed Yellow Mustard Oil.

This is exactly what authentic mustard oil should smell and taste like. The pungency is just right—bold and unmistakable. It has completely changed the taste of my traditional curries; the quality is clearly superior to the refined oils I used to buy.

H

Harish Verma

I strictly use cold-pressed oils in my kitchen, and this one is a winner. You can see the richness in its golden hue. It’s perfect for tadka and pickling—the flavour it imparts is deep, earthy, and genuinely traditional.

A

Anita Deshmukh

I grew up on food cooked in wood-pressed mustard oil, and this brings back those memories. It’s not just about the flavour; it’s about the peace of mind knowing it hasn't been processed with chemicals or heat. My family loves the difference it makes in our daily meals.

R

Rajesh Khanna

I started using this for cooking and also for occasional hair massages. It’s so pure and clean. The smoke point is perfect for high-heat Indian cooking, and it doesn't leave that heavy, greasy feeling after eating.

S

Suman Iyer

The difference between this and store-bought refined oil is night and day. The pungency is consistent across every batch I’ve ordered. It’s become a core ingredient in our kitchen for everything from vegetable stir-fries to dal.

A

Amitabh Joshi