🌼 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

A clay bowl of glossy polished split dal beside a clay bowl of dull unpolished split dal on a weathered wooden table
September 10, 2026
Polishing is a friction step applied to already-split dal with oil, water or cloth, done to raise appearance and the price the mill commands. India has no legal definition of polished or unpolished dal, though no food additive is permitted in dry pulses and mineral oil coating is banned outright. The popular water test detects added dye, not polish, and no home test for polish exists.
SatRas desi kala chana pouch on a wooden kitchen shelf beside glass storage jars of whole moong, chana and atta
September 10, 2026
Pulse beetles lay their eggs on pods in the field, and the larvae travel home inside seeds that show no external damage at all. The container did not fail. India's own grain standard makes this worse by defining a weevilled grain as one already bored by insects, which excludes an egg-spotted seed, so a pack can pass specification and still hatch beetles on your shelf.
Six brass katoris of different Indian dals on a weathered wooden table, showing split masoor, moong, chana and urad alongside whole kala chana and green moong
September 10, 2026
Masoor dal carries the most protein of the common Indian pulses at 24.35 g per 100 g, followed by moong dal at 23.88 g and urad dal at 23.06 g. Split dals always beat their whole forms because dehusking removes a coat that holds almost no protein. The gram figure alone decides less than people expect, because pulse protein is short of methionine and only completes against a cereal.

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.