Product description
Organic Kachi Ghani Mustard Oil is traditionally cold-pressed from organically grown mustard seeds, delivering the distinctive pungent aroma, sharp character, and rich flavour associated with traditional mustard oil.
ORGANICALLY GROWN MUSTARD SEEDS
Made from organically grown mustard seeds and traditionally cold-pressed to retain the oil's characteristic aroma, pungency, and flavour.
KACHI GHANI — THE TRADITIONAL COLD-PRESSING METHOD
Kachi Ghani refers to a traditional cold-pressing method long used in Indian mustard oil production. The seeds are pressed using a traditional wood or stone mill at a relatively low temperature rather than through high-speed, heat-generating processing.
This gentler method helps retain the natural pungency, aroma, and character of mustard oil, giving it the distinctive sharp flavour associated with traditional varieties.
THE FLAVOUR PROFILE
A distinctive, pungent and nutty flavour with a sharp character that mellows when heated. Mustard oil is a defining ingredient in Bengali, North Indian, and other South Asian culinary traditions, where its bold flavour is an integral part of many dishes.
ABOUT COOKING USE
Mustard oil naturally contains erucic acid. Cooking-use regulations and guidance for mustard oil vary by market, so always check the applicable requirements and product labelling for your country before using it as a cooking oil.
HOW TO USE
A traditional pantry staple with established culinary and topical uses.
- Tempering: Heat the oil until it reaches its smoke point and lightly smokes, then allow it to cool slightly before adding spices. This traditional technique helps mellow its sharpness.
- Pickling (Achaar): Use as a traditional base oil for Indian-style pickles, where its pungency contributes to the characteristic flavour.
- Curries & Stir-Fries: Use as a cooking oil in Bengali, North Indian, and other South Asian dishes.
- Tadka / Tempering: Heat with whole spices at the beginning of cooking to release their aromas.
- Marinades: Blend into marinades where its distinctive flavour is desired.
- Scalp & Hair Care: Traditionally massaged into the scalp, sometimes blended with other oils.
- Body Massage: Traditionally used externally as a massage oil in South Asian wellness practices.
TRADITIONAL TOPICAL USE
Beyond the kitchen, mustard oil has a long-standing traditional role in South Asian hair and skin care practices. It is commonly used as a massage oil or scalp treatment.
This is a traditional external use rather than a medical claim. As with any oil applied to the skin, a small patch test is sensible before broader use, particularly for those with sensitive skin.
STORAGE
Store in a cool, dark place away from direct sunlight and heat. Keep the cap tightly closed after use to help limit oxidation.
NUTRITION Per 1 tbsp (14g) / Per 100g
| Nutrient | Per 1 tbsp (14g) | Per 100g | % Daily Value* |
|---|---|---|---|
| Energy | 124 kcal / 519 kJ | 884 kcal | 6% |
| Total Fat | 14 g | 100 g | 18% |
| — Saturated Fat | 1.7 g | 12 g | 9% |
| — Monounsaturated Fat | General category estimate | General category estimate | — |
| — Polyunsaturated Fat (Omega-3 & 6) | General category estimate | General category estimate | — |
| Total Carbohydrates | 0 g | 0 g | 0% |
| Protein | 0 g | 0.3 g | 0% |
*Daily Value percentages are based on the values provided and may vary according to the applicable nutrition labelling standards in your market.
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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.
