Mustard Oil

Khansland Mustard Oil is cold-pressed from organically grown black mustard seeds in a single press extraction that retains all the seed's naturally occurring pungent compounds, erucic acid, and volatile allyl isothiocyanates responsible for the oil's characteristic fierce, warming kick. This is genuine, unrefined, traditionally pressed mustard oil — not the pale, deodorised oil that many commercial brands sell.

The oil's intensely pungent raw aroma mellows dramatically when heated to its smoking point, transforming into a deeply savoury, nutty cooking medium that is the foundation of authentic Bengali cooking. No other oil produces the same depth of flavour base for fish preparations, mustard-marinated vegetables, or the essential kalo jira and mustard seed temperings that open most Bengali dishes.

Cold mustard oil — used without heating — is equally important in the kitchen. Raw mustard oil is the essential emulsifier in mustard paste curries (shorshe bata), the dressing for fresh vegetable salads, and the preserving medium for traditional pickles. Its antimicrobial properties are also the reason Bengali pickles last for months without refrigeration. Our oil is pressed fresh in small batches and packed immediately to ensure maximum pungency.