Farm to bottle
How the oil is made
Kachi ghani, slow cold-pressing, small batches, and every bottle stamped with the date it was pressed.
Step by step
From seed to sealed bottle
- 01
Organically grown yellow mustard seed
It starts with yellow mustard seed grown without synthetic chemicals, sourced from growers we buy from directly.
- 02
Cleaned and sorted
The seed is cleaned and sorted so only sound, whole mustard goes to the press.
- 03
Kachi ghani cold-press
Pressed slowly at low temperature, with no added heat and no solvents, the traditional kachi ghani way.
- 04
Settled and filtered, left unrefined
The oil is left to settle and gently filtered, never bleached or deodorised, so it stays golden and pungent.
- 05
Bottled fresh with the press date
We bottle in small batches and print the press date on the pack, so freshness sits right on the label.
- 06
FSSAI-checked
Each batch carries its FSSAI licence and organic certification on the pack before it reaches you.
The difference
Why cold-pressed matters
Refining is built for yield and long shelf life. Cold-pressing keeps what the seed already carries.
- ColourStripped pale in refining.
- AromaNeutralised, little left.
- AntioxidantsReduced by heat and refining.
- RefiningRefined and often blended.
Organikaly kachi ghani
- ColourNaturally golden.
- AromaPungent and true to the seed.
- AntioxidantsRetained, rich in antioxidants.
- RefiningUnrefined, nothing taken out.
Bottled fresh
Taste what unrefined actually means
Order a bottle, or check that the one already in your kitchen is the real thing.