Gramiko Cold Pressed Black Mustard Oil

Everyday mustard oil, still unrefined

Cold pressing uses a controlled low-temperature expeller instead of a wooden ghani. It produces more oil from the same seed, which is why this line costs less than our wood-pressed range. What does not change: no refining, no bleaching, no deodorising, no chemicals.

Wood pressed or cold pressed — which one?

• Wood pressed (kachi ghani): slowest method, most traditional, strongest aroma. Best when mustard oil is the star of the dish.
• Cold pressed: low temperature, unrefined, better yield and better price. Best for daily high-volume cooking.

How to use it

Everyday sabzi, dal, marinades, pickling and tempering. Heat until it just smokes, pause, then cook — that softens the pungency.

What you will notice

• Deep amber colour and sharp mustard aroma
• Natural sediment at the base is expected
• The 5 L pack is the most economical way to buy it

Storage

Cool, dark, tightly capped, dry spoon only. Best used within 6 months of opening.

Gramiko is farm-direct. Every batch is traceable back to the field it came from.