Our Core Beliefs
Seed-Led Nutrition
Integrity-First Processing
Measurable Trust
Our Range
We’re picky about mustard oil.
Because small decisions make a big difference.
Whether it’s black, yellow, or high-oleic for a lighter, more stable profile, you choose what suits your family’s needs.
That first crackle in hot oil, sharp, nutty mustard fragrance. It’s the smell that asks “What’s the feed today?”
So your everyday tadka, frying, and slow cooking carry both taste and care.
What others are saying
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 naturally contains 2X the oleic acid of regular mustard. Oleic acid is the hero component of olive oil.
Our Process
What People Get Wrong About Mustard Oil
F.A.Q.
We use premium seeds, traditional wood-pressing (5x slower but preserves nutrition), tin packaging, and lab test every batch. You're paying for quality, not marketing.
Absolutely! It's unrefined, chemical-free, and FSSAI compliant. Perfect for everyday Indian cooking.
No! Yellow mustard oil has a gentle, mild aroma - not overpowering like black mustard. Great for families.
Yes! The mild flavor works across all Indian cuisines. Many South Indian customers use it for dosas and tempering.
12 months unopened, 6 months after opening. Store in a cool, dark place.
Plastic leaches chemicals (BPA, phthalates) into oil. Tin is safer, more eco-friendly, and keeps oil fresher.