Mustard oil (sarso oil) extracted from mustard seeds is often used for cooking in North India, Eastern India, Nepal, Bangladesh, and Pakistan. In Eastern and North Eastern India, it is hard to imagine life without a bottle of Sarson Oil at home. The oil makes up about 30% of the mustard seeds. It can be produced from black mustard (Brassica nigra), Brown Indian mustard (B. juncea), and white mustard. It has a distinctive pungent smell & taste thats's characteristic of all plants in the mustard (Brassicaceae) family. It has miraculous properties, and hence it treats cold, boosts immunity, encourages hair growth, provides nourishment to skin (especially in baby massages with mustard oil during winters and made to sunbathe for a dose of Vitamin D and also to strengthen the bones), oral health, etc.
- The finest mustard seeds are sun dried first, cleaned and then put in to the kachi ghani / mara chekku.
- The oil is extracted at room temperature. The wood absorbs heat and maintains atmospheric temperature in oil extraction.
- This cold pressed mustard oil is then kept in sunlight & allowed to sediment in oil tank.
- Filtered oil is then filled into tins or bottles based on the requirement.
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