Kachi ghani means the "raw" or first pressing. Mustard seeds are crushed slowly in a ghani (oil press) at low temperature, so the oil is never cooked. What comes out is pure mustard oil with its full natural aroma, golden colour and sharp, clean taste.
Kachi ghani vs pakki ghani vs refined
- Kachi ghani: low-temperature, first pressing, no chemicals. Strongest aroma and natural nutrients kept.
- Pakki ghani: seeds are heated or pressed at higher temperature to get more oil. Milder smell, some flavour lost.
- Refined: chemically extracted, bleached and deodorised. Neutral taste — not the mustard oil your family grew up with.
How we make our kachi ghani oil
- Seeds from farmers we know — bought directly from local farmers of Bihar.
- Cleaned and sorted — stones, dust and damaged seeds are removed before pressing.
- Slow pressing at our own mill — at low temperature, without chemicals or solvents.
- Natural settling and filtering — the oil rests so fine particles settle, then it is filtered.
- Checked and packed — every batch is checked for colour, aroma and pungency before it is packed and sealed.
What you will notice
- A strong, fresh mustard smell the moment you open the pack.
- The familiar jhaanj — a pleasant sting in the nose when heated.
- Deep golden colour and a clean finish in food.
Best for
Everyday tadka and sabzi, dal, fish and meat curries, litti-chokha, pakode, achaar of every kind — and for traditional body and hair massage.
Packs
Available in household and bulk packs — from bottles for the kitchen to 5-litre cans and 15-kg tins for big families, shops and caterers. See current packs and prices. Buying for a shop, hotel or event? Use our bulk order form.
Also read: Cold pressed mustard oil · Our quality promise · FAQ
Last updated on 07 October 2026