Cold Wood Pressed Mustard Oil

Cold Wood Pressed Mustard Oil — deep brown, sharp and pungent, exactly as it should be. Whole mustard seeds pressed cold in a wooden chekku. The bite and the smell are the point: that pungency is the mustard's own compounds, still intact because the oil was never heated or refined. Deep brown in the bottle, and it mellows into a warm nuttiness the moment it hits a hot pan. WHY WOOD PRESSED A wooden chekku turns slowly. It does not heat the seed, so the oil keeps the vitamins, antioxidants and aroma that high-speed expellers and refineries burn off. Nothing is bleached out and nothing is added back. HOW TO USE • Heat until it just smokes, then cool slightly before cooking — this tames the raw sharpness. • Pickles, achar and any preserve that needs to keep. • Bengali and North Indian cooking — fish, sarson, kasundi. • Body and joint massage, warmed, the traditional way. GOOD TO KNOW • Natural sediment at the bottom of the bottle is normal — it is the seed, not an impurity. Shake before use. • Unrefined oil can thicken or set in cold weather. Stand the bottle in warm water to bring it back. • Priced at ₹350 per litre. 1 litre = 910 grams. • Pressed in small batches and packed fresh to order.