Our Story
Pressed the way tradition intended.
For generations, mustard oil has been the soul of Indian kitchens. We honour that heritage with Kachi Ghani — the ancient, low-temperature single-press method that keeps the seed's aroma, colour and nutrition intact.
01 — The Seed
Chosen at the source.
Every batch begins with mustard seed sourced directly from trusted growing belts, selected for oil content and pressed close to harvest — while the aroma is at its peak.
02 — The Press
Cold, slow, deliberate.
The Kachi Ghani method presses seeds at low speed and low friction heat, so the oil is drawn out gently rather than extracted with solvents or high temperatures — keeping nutrients and pungency intact.
03 — The Bottle
Sealed only after it's proven.
Before a single bottle is sealed, the batch is verified at an NABL accredited lab against FSSAI standards for moisture, rancidity, acid value and more.