Cold pressed mustard oil is oil squeezed from mustard seeds mechanically, at low temperature, without heating the seeds and without chemical solvents. In India this traditional method is called kachi ghani.
Cold pressed vs refined oil
- Heat: cold pressed — low temperature; refined — high heat at several stages.
- Chemicals: cold pressed — none; refined — solvent extraction, bleaching and deodorising.
- Taste & smell: cold pressed — full mustard aroma and pungency; refined — neutral.
- Colour: cold pressed — natural golden; refined — pale.
- Nutrients: cold pressed keeps more of the natural compounds of the seed, such as vitamin E and omega-3 (ALA).
Benefits of choosing cold pressed
- Nothing added, nothing removed — just the oil from the seed.
- Rich, authentic flavour, so a little goes a long way.
- Naturally high smoke point, suited to Indian cooking.
- Ideal for pickles and traditional recipes.
How to use cold pressed mustard oil
Heat until it lightly smokes, then lower the flame before adding spices — this is how mustard oil has always been used in Indian kitchens. For salads, chutneys and achaar, use it without heating.
Why The Magadh
We press our oil ourselves, at our own mill in Bihar, from seeds bought directly from farmers — so we know exactly what goes into every pack. Read our story or order now.
Last updated on 07 October 2026