Product description
WHAT KACHI GHANI MEANS — AND WHY THE METHOD MATTERS
"Kachi Ghani" literally means raw or wooden-press extraction. Mustard seeds are pressed in a wooden Ghani at very slow speed — typically 4–6 RPM — without applying additional heat. The friction at this speed does not raise the oil temperature above 40–50°C, which is why the resulting oil is genuinely cold-pressed.
In industrial mustard oil production, the alternative is expeller pressing at high speed (generating heat above 80–100°C) or solvent extraction using hexane. Both destroy or remove the volatile aromatic compounds — the sharp, pungent allyl isothiocyanate — that define authentic mustard oil's flavour.
Kachi Ghani oil retains:
- Full allyl isothiocyanate content: the pungent compound responsible for flavour, heat, and natural antimicrobial properties
- Natural antioxidants: tocopherols and phytosterols that protect the oil's stability
- Original fatty acid profile: undistorted by heat or chemical treatment
- Colour: deep golden-amber to amber-green, unfiltered
If a mustard oil is pale, odourless, or neutral in flavour. it has been refined. This oil is not that.
THE FATTY ACID PROFILE — WHAT MAKES MUSTARD OIL NUTRITIONALLY DISTINCT
Mustard oil's fatty acid composition (approximate):
- Erucic acid (C22:1, omega-9): 42%
- Oleic acid (C18:1, omega-9): 12%
- Linoleic acid (C18:2, omega-6): 15%
- Alpha-linolenic acid (C18:3, omega-3): 9%
- Saturated fats: 12%
HOW TO USE — INTERNATIONAL KITCHEN APPLICATIONS
- High-heat stir-fry:
Wok to maximum heat. 2 tbsp mustard oil. Wait until oil shimmers and first wisps appear at edges — approximately 30–45 seconds. Add aromatics (ginger, garlic, shallot). The 250°C smoke point means the wok reaches proper stir-fry temperature before the fat degrades. The result: genuine wok-level caramelization and char. No other cold-pressed unrefined oil achieves this. - Deep frying:
Heat mustard oil to 180°C (thermometer verified). The fat's stability at frying temperature means you sustain temperature without the oil breaking down or smoking. The mustard flavour at frying temperature is mild — AITC mostly volatilises. Suitable for: falafels, vegetable fritters, breaded seafood, tempura, crêpe-style fritters. - Seared fish and seafood:
Pan to high heat. 1.5 tbsp mustard oil. Heat 45 seconds. Add fish fillet skin-side down. The high smoke point allows a proper crisp sear — the skin crisps rather than steams. The mustard oil adds a background warmth that pairs particularly well with white fish, salmon, and shellfish. Finish with lemon zest after plating. - Roasted vegetables at high temperature:
Toss broccoli, cauliflower, Brussels sprouts, asparagus, or root vegetables in 2 tbsp mustard oil before roasting at 220°C. The oil stays stable and the slight mustard background complements cruciferous vegetables specifically — both are from the Brassica family and the pairing is natural. - Vinaigrettes and salad dressings:
1 tbsp cold mustard oil + 1 tbsp apple cider vinegar or lemon juice + 1 tsp honey + pinch of sea salt. Whisk. The unheated raw mustard oil produces a naturally sharp, mustardy vinaigrette with no added mustard required. Works well with bitter greens: rocket, endive, watercress, radicchio. - Marinades for grilled proteins:
Combine 3 tbsp mustard oil + garlic + lemon + fresh herbs (thyme, rosemary, or tarragon) + black pepper. Marinate chicken, lamb chops, or firm fish for 2–4 hours before grilling. At grilling temperature, the pungency mellows to a warm background note that flavours the protein throughout. - Pan sauces:
After searing protein in mustard oil, deglaze with white wine or stock. The mustard oil's flavour lifts into the sauce during reduction, creating a natural mustard-forward pan sauce without added condiment. Similar in effect to the Burgundian technique of finishing sauces with Dijon — achieved here at the oil stage. - Bread dipping blend:
Equal parts raw mustard oil and good olive oil. Add flaky sea salt. The mustard oil contributes warm, spiced depth that plain olive oil lacks. Particularly good with flatbread and sourdough
| Nutrition Facts | Per 1 tbsp (14ml) | Per 100ml | % DV* |
|---|---|---|---|
| Energy | 124 kcal / 519 kJ | 884 kcal | 6% |
| Total fat | 14g | 100g | 18% |
| — Saturated fat | 1.7g | 11.6g | 9% |
| — Monounsaturated fat (Omega-9) | 7.6g | 54.2g | — |
| of which Erucic acid (C22:1) | ~5.9g | ~42g | — |
| of which Oleic acid (C18:1) | ~1.7g | ~12g | — |
| — Polyunsaturated fat (total) | 3.6g | 25.5g | — |
| Omega-6 Linoleic acid (C18:2) | ~2.1g | ~15g | — |
| Omega-3 Alpha-linolenic acid (C18:3) | ~1.3g | ~9g | 77% |
| — Trans fat | 0g | 0g | — |
| Total carbohydrates | 0g | 0g | 0% |
| Protein | 0g | 0g | 0% |
| Sodium | 0mg | 0mg | 0% |
| Cholesterol | 0mg | 0mg | 0% |
| Vitamin E (alpha-tocopherol) | 0.45mg | 3.2mg | 3% |
| Vitamin K | 0.8 mcg | 5.4 mcg | 1% |
| Allyl isothiocyanate (AITC) | Present | Present | — (no DV) |
| Omega-6 : Omega-3 ratio | ~1.5–2 : 1 (vs. sunflower oil at 40:1) | — | — |
| Smoke point | 250°C — cold-pressed Kachi Ghani unrefined | — | — |
- Store in a cool, dark place away from direct sunlight and heat.
- After opening: keep cap tightly sealed.
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Sign UpIn the UAE, GCC countries, India, and most of Asia, mustard oil is a fully approved edible cooking oil — a staple cooking fat for hundreds of millions of people. The restriction you may have read about applies specifically to the United States and the European Union, where regulatory bodies set limits on erucic acid content in food oils based on rat studies conducted in the 1970s. Those studies used erucic acid at very high doses in isolated rat diets — not comparable to culinary use in a balanced diet. Extensive human data from North India, Bangladesh, and Nepal — where mustard oil has been the primary cooking fat for centuries — does not show the cardiac effects observed in the rat studies. UAE food safety regulations permit mustard oil as an edible cooking oil. This Dhatu mustard oil is NPOP certified organic and is labelled, certified, and legally sold as a food product in the UAE market.
Kachi Ghani refers to the traditional wooden-press cold extraction method — seeds are pressed slowly at 4–6 RPM in a wooden Ghani press without applying external heat. The friction at this low speed does not raise oil temperature above 40–50°C. Standard commercial mustard oil is either expeller-pressed at high speed (generating significant heat, destroying aromatic compounds) or solvent-extracted using hexane (which removes most bioactive compounds and requires deodorisation). Kachi Ghani oil is identifiable by its strong pungency — the characteristic mustard smell is allyl isothiocyanate, largely lost in refining. If a mustard oil has little to no smell, it has been refined. Kachi Ghani oil is also darker in colour — deep amber to amber-green — versus the pale yellow of refined mustard oil.
The pungency comes from allyl isothiocyanate (AITC) — a naturally occurring compound formed when mustard seeds are crushed. It is the same compound that gives Dijon mustard and wasabi their characteristic heat. In raw cold-pressed mustard oil, AITC is at full concentration. When heated, AITC partially volatilises within 30–60 seconds — the sharpest phase of the pungency dissipates into the air. Technique: heat the oil in the pan for 30–60 seconds before adding other ingredients. What remains after this initial heating is a mellower, nutty-spiced base flavour that works with most cuisines. If using raw (in vinaigrettes or marinades), the full pungent character is part of the flavour — it produces a naturally mustardy dressing with no additional condiment needed.
The Omega-6 to Omega-3 ratio is a significant marker of dietary fat quality. The WHO recommends keeping this ratio below 5:1. Most common cooking oils are far outside this range: sunflower oil is approximately 40:1, corn oil is 46:1, and refined vegetable oil blends are typically 10–15:1. Cold-pressed mustard oil has a ratio of approximately 1.5–2:1, because it contains approximately 9% alpha-linolenic acid (ALA, the plant Omega-3) alongside 15% linoleic acid (Omega-6). Among widely available cooking oils, only flaxseed oil and hempseed oil have comparable Omega-3 profiles — but neither can be used for high-heat cooking due to very low smoke points. For a cooking oil that is also stable at 250°C and suitable for daily cooking volume, mustard oil's Omega-6:Omega-3 ratio is without equal in this category.
