This is bold, pungent, and full of character - the kind of oil that adds real depth to Indian home cooking.
Traditionally known as sarson ka tel, this oil is extracted from the first press of black mustard seeds grown by small farmers in Rajasthan. The seeds are sun-dried and slowly pressed without heat or chemicals. This method keeps the oil’s natural sharpness, aroma, and nutrients including omega-3 fats and vitamin E fully intact.
The flavour is strong and warm. It brings out the best in Indian staples like aloo chokha, fish curry, or sarson ka saag. Just a spoonful in your tadka or pickle adds richness and that familiar mustard warmth that brings the whole dish together.
With its naturally high smoke point, it’s well-suited for deep frying, sautéing, or even greasing parathas. Many also use it outside the kitchen - for hair, skin, or traditional massages.
When working with organic black mustard oil, use it sparingly due to its strong flavor. Heat before use to mellow its pungency, and consider it as a finishing touch in dishes like curries, stews, and marinades. Embrace its potency in pickles and chutneys, and explore its use in traditional Indian recipes. Experiment with salads, stir-fries, and dips for a unique twist
Q. Can I use organic black mustard oil externally?
A. Yes, it's commonly used externally for massage and in Ayurvedic practices for its potential relaxation and soothing properties.
Q: Does black mustard oil have a strong flavor?
A: Yes, black mustard oil has a bold, pungent flavor and a characteristic aroma. It can add a spicy and earthy kick to dishes.
