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For mustard oil sold in India, kachi ghani and cold pressed are the same label, permitted under one shared condition: natural allyl isothiocyanate of not less than 0.20 percent by weight. Wood pressed and expeller pressed appear nowhere in the standard and carry no legal definition. None of these words states a pressing temperature, so ask for the temperature and the press instead.
Published literature puts mustard oil's smoke point at 250°C, but smoke point is not a fixed property. It falls as free fatty acid content rises, which happens as an oil is refined less, stored longer or reheated. Measured smoke points across common cooking oils run from about 175°C to 268°C, and the highest-smoking oils in controlled tests degraded fastest.
Packed mustard oil averaged ₹197.18 per kg, about ₹180 a litre, across India on 12 August 2026, per the Department of Consumer Affairs. Cold pressed and wood-pressed oil sits above that because a cold press leaves 16 to 20 per cent of the oil behind in the cake. Compare rupees per litre, not the discount badge, and treat any wood-pressed litre priced near the refined average as a question worth asking.
India didn't always have an inflammation problem. Then, over about thirty years, we quietly swapped our mustard oil, groundnut oil and ghee for cheap refined sunflower and soybean oils and the numbers started changing.
But the fix is simpler than you think.
You don't need supplements, fish oil capsules, or an overhaul. A spoonful of flaxseed at breakfast, a handful of walnuts mid-morning, and wood-pressed oil in your tadka quietly resets a ratio that your body has been waiting to fix.
For decades, we were told fat was the problem. Research now tells a more nuanced story — one where the type and balance of fat you consume daily may matter considerably more than the total amount. This post explains what omega-3, omega-6, and omega-9 fatty acids actually do, why the omega-6 to omega-3 ratio in your cooking oil is worth paying attention to, and how SatRas Wood-Pressed Yellow Mustard Oil (omega-6:omega-3 ratio of 1.5:1) and SatRas High Oleic Mustard Oil (2× oleic acid of standard mustard) compare to the refined seed oils most Indian kitchens currently use.
The Mustard Oil Aisle Looks Honest. It Isn't. Walk into any Indian supermarket and you'll...
