Frequently asked questions
How is black mustard oil different from yellow mustard oil? +
Black mustard oil is significantly more pungent, with a stronger flavour and higher levels of allyl isothiocyanate (the compound responsible for the classic mustard kick). It is the traditional choice for Bengali cooking, Rajasthani dishes, and most Indian pickle (achar) recipes. Yellow mustard oil is milder.
Is this mustard oil edible-grade? +
Yes — Black mustard oil has a long tradition in Indian cooking, especially in Bengal, Bihar, Rajasthan, and the eastern states. Note: in the US/EU, mustard oil is sold for external use only due to a different regulatory standard, but it is fully edible in India.
Why does mustard oil have such a strong smell? +
The pungency comes from natural allyl isothiocyanate, released when mustard seed compounds break down during pressing. This is the defining characteristic of authentic black mustard oil. Refined mustard oil has these compounds removed by heating — losing both the kick and the oil's distinctive identity.
Can I use mustard oil for hair and body massage? +
Yes. Mustard oil has been used in traditional Indian wellness practices for hair, scalp, and body massage for centuries. It is naturally warming, making it preferred in cooler months. For sensitive skin, do a patch test first; some people find pure mustard oil too intense and dilute it with coconut oil.
How does cold-pressed mustard oil compare to kachi ghani mustard oil sold in supermarkets? +
Kachi ghani technically means cold-pressed in Hindi, but supermarket versions often blend in refined mustard oil to reduce cost. Our cold-pressed black mustard oil is 100% single-source, unblended, and unrefined — what comes out of the press goes into the bottle.