SatRas wood pressed yellow and black mustard oil tins side by side
SatRas black mustard oil tin in a home kitchen with MUFA and omega balance points
Kachi ghani wood pressing, seed from Haryana and Rajasthan, oil poured in a kolhu
Mustard oil across stir fry, tadka, pickles and deep frying
SatRas wood pressed yellow mustard oil compared with a refined oil bottle

SatRas Combo of Wood Pressed Black & Yellow Mustard Oil 1 ltr Each

Vitamin E & A | Unrefined, Chemical Free
Bold & ExpressiveFull-bodiedTraditional mustard flavour
Rs. 737 Rs. 1,568you save Rs. 831 53% OFF Rs. 369/L

The SatRas Combo of Black & Yellow Mustard Oil is a perfect blend of tradition and health. This combo features cold-pressed oils extracted from premium mustard seeds sourced from Haryana & Rajasthan, using the time-honoured Kachi Ghani/wood-pressing method. The result is two oils — Yellow Mustard Oil, with its mild flavour and smooth texture, and Black Mustard Oil, with its bold, pungent aroma — both packed with essential Omega-3 & Omega-6 fatty acids, Vitamin E, and antioxidants.

  • Cold Pressed: Retains natural nutrients, flavour and aroma for authentic taste.
  • Nutrient-Rich: A source of Vitamin E and naturally occurring antioxidants.
  • Unrefined and pressed without chemical solvents.
  • Multi-Cuisine Friendly: Yellow oil is mild for everyday use; black oil adds bold flavour to traditional dishes.
  • Eco-Friendly Packaging: Spill-proof tin that keeps the oils fresh and convenient.

Yellow Mustard Oil: Ideal for sautéing, stir-frying, tadka, and everyday cooking.

Black Mustard Oil: Perfect for deep frying, pickles, tadka, and traditional recipes.

Both Oils: Great for making pickles, chutneys, and marinating meats or vegetables.

Rs. 737 Rs. 1,568 53% OFF Rs. 369/L
SatRas Combo of Wood Pressed Black & Yellow Mustard Oil 1 ltr Each
Rs. 737Rs. 1,568
Rs. 737 Rs. 1,568you save Rs. 831 53% OFF Rs. 369/L

The Traditional Oil Indian Bodies Are Made For

Perfect Omega Balance

Mustard oil has the ideal Omega-3 to Omega-6 ratio, which our bodies evolved eating. Modern refined oils disrupt this natural balance.

Heart Health Powerhouse

Naturally rich in monounsaturated fat. Yellow carries 72.6 g per 100 g, black 60.1 g.

High Smoke Point (250°C)

Mustard oil's high smoke point makes it perfect for high-heat cooking, unlike olive oil, which burns at Indian cooking temperatures.

Natural Anti-Microbial Properties

Contains allyl isothiocyanate, a natural preservative that aids digestion and is why our grand- mothers used it in pickles.

Built for Indian Cooking

Refined oils are suited for Western cooking; mustard oil is made for Indian cooking-high heat, deep frying, and rich gravies.

Features
High Oleic Mustard Oil
Black Mustard Oil
Yellow Mustard Oil

Our Process

A1-grade mustard seeds, screened for moisture, residues, and quality.
Sortex-cleaned to ensure purity & authentic flavour and properties of oil.
Oil extracted in traditional wooden kolhu (Imli wood core), at >49°C.
The oil is filtered using mechanical pressure. No chemicals. No bleaching.
Packed in Marasca glass bottles and food-grade tins for freshness.

Lab Tested for Purity

No Chemical Solvents

Unrefined& Unbleached

Low Temperature Pressing

Eco-Friendly Packaging

Made in India

F.A.Q.

Two one litre tins: one wood pressed black mustard oil and one wood pressed yellow. Both are unrefined and unbleached, pressed in a wooden kolhu. The combo is Rs 737, against Rs 753 if the same two tins were bought separately at Rs 304 and Rs 449.

Because they cook differently. Black is pungent and carries tadka, pickles, marinades and deep frying. Yellow is milder, at 72.6 g monounsaturated fat and 4.9 g saturated per 100 g, and suits everyday and fusion cooking. Keeping both means picking by dish rather than compromising on one.

Start with whichever matches tonight's cooking. Use black for a tadka, a pickle batch or anything deep fried, where the pungency is the point. Use yellow for daily sabzi, dal and lighter dishes where a sharp mustard note would dominate. Both keep 9 months from packaging.

It is a reasonable way to find out which style suits your kitchen, since it puts the pungent and the mild oil side by side. First-time mustard oil users often find black too sharp on its own, and the yellow tin gives them a gentler starting point.

Both in a dry place away from heat and light, caps closed. Best before is 9 months from packaging for each. Because you are opening two tins rather than one, finish one before opening the second if your household cooks slowly, so neither sits open for long.