🌼 Wood-Pressed Mustard Oil for Indian Kitchens 🌼🌼 Wood-Pressed Mustard Oil for Indian Kitchens 🌼

Our Core Beliefs

Seed-Led Nutrition

Superior varieties. Cultivated with intention.

Integrity-First Processing

Nutrition must survive the journey.

Measurable Trust

Verified. Accountable.

We’re picky about mustard oil.

Because small decisions make a big difference.
Right oil for the way you cook

Whether it’s black, yellow, or high-oleic for a lighter, more stable profile, you choose what suits your family’s needs.

The aroma that brings everyone to the kitchen

That first crackle in hot oil, sharp, nutty mustard fragrance. It’s the smell that asks “What’s the feed today?”

Flavour you can trust, nutrition you can rely on

So your everyday tadka, frying, and slow cooking carry both taste and care.

Minimum 49% OffNo AdditivesZero Preservatives100% Cold Pressed

What others are saying

Yash Agarwal
5 out of 5 stars
"Great product! The oil smells real and feels very pure. The bottle is packed well with no leaks. Very easy to use. I highly recommend it."
Chirag
5 out of 5 stars
"The oil feels very authentic with good aroma. A must try cooking oil as one of the best organic alternatives."
Sonu
5 out of 5 stars
"If health and authentic taste are your top priorities, then wood-pressed mustard oil is the best choice for you. It’s a total 'value for money' pick, especially for making pickles and tempering (tadka), because its real flavor truly enhances the taste of the food."

High-Oleic Mustard Oil

Developed by Scientists at HAU.
Cultivated by SatRas.

Raya Hisar 1706 mustard seed variety grown on SatRas farms in Hisar

High Oleic Advantage
This variety measures 25.75 g of oleic acid per 100 g. Oleic acid is the monounsaturated fat that olive oil is known for.

Finest Wood Pressed Mustard Oils

Our Process

Carefully selected mustard seeds, so what reaches your kitchen is pure from the beginning.
Every batch is sortex-cleaned thoroughly to keep the flavour real and the oil naturally rich.
Wood-pressed gently at temperatures below 49°C, so the nutrients your family needs stay intact.
 Filtered without chemicals or bleaching, because nothing unnecessary belongs in your food.
Sealed in protective glass and tins, so it stays fresh till the last spoon.

What People Get Wrong About Mustard Oil

SatRas Desi Summer Moong Dal pouch beside a glass jar of freshly sprouted green moong and a brass bowl of black chana
September 22, 2026
Sprouts earn their reputation by subtraction. Forty-eight hours of germination cut phytic acid in mung beans by 39.74% and raised in-vitro protein digestibility from 78.05% to 81.49% in a 2025 study, while chickpea phytic acid barely moved. The seed makes no new protein. It dismantles the compounds that were blocking what it already had, and it builds vitamin C from almost nothing.
SatRas Desi Summer Moong Dal pouch beside a brass bowl of whole green moong and a clay bowl of cooked yellow moong dal
September 22, 2026
Whole green moong carries 17.04 g of total dietary fibre and 1.14 g of fat per 100 g of dry grain on the ICMR-NIN tables, where the average for Indian pulses as a group is 12 g of fibre and 3.0 g of fat. Most published moong benefits are composition figures of this kind. The trial evidence behind the weight, blood sugar and immunity claims is thinner than the benefit lists suggest.
SatRas Desi Kala Chana pouch beside a steel colander of soaked black chana draining over a clay bowl with a damp muslin cloth
September 22, 2026
Soak whole moong 8 hours, drain it completely, then keep it damp and covered for 12 to 24 hours. Desi kala chana runs longer, roughly 10 to 12 hours soaking and 24 to 48 hours draining. Indian kitchens sit well above the 21°C that extension sprouting guidance assumes, so the tail arrives faster and so does bacterial growth. Rinse every 6 hours, refrigerate at 4°C and eat within 4 to 6 days.

F.A.Q.

Three ranges. Cold pressed mustard oil in black, yellow and high oleic, from 1L to 5L. Sona Moti whole wheat atta, milled fresh after you order. And four single-ingredient plant inputs for home gardens: neem seed powder, mustard cake, wood ash and a growth promoter.

They describe the same low-temperature process using different words. Kachi ghani is the Hindi term, cold pressed is the English one, and wood pressed names the wooden kolhu doing the work. SatRas presses in a wooden kolhu at low temperature in its own mill, so all three terms apply.

Black is the pungent one, built for tadka, pickles and deep frying. Yellow is milder and suits first-time mustard oil users and families. High oleic comes from the Raya Hisar 1706 seed SatRas grows in Hisar and is made for regular high-heat cooking. All three are unrefined.

In glass and tin only, never plastic. SatRas states it has removed plastic pipelines from its own factory as well, so the oil does not contact plastic between the press and the bottle. Tin also keeps light out, which matters for an unrefined oil with no added preservatives.

Check the best before date printed on your tin, and store it somewhere cool and dark. Unrefined oil carries no added preservatives, so it behaves differently from refined oil on a shelf. Buy the pack size your household will finish inside that window rather than the largest one available.

Across India only, with no international shipping at present. Orders are processed within 24 to 48 hours excluding Sundays and public holidays, and delivery usually takes two to ten business days from dispatch. A tracking link is sent by email or SMS once the order ships.