Mustard oil remains one of India's most consumed cooking oils, so the demand tempts cheap sellers. Some mix cheaper palm or rice bran oil into the bottle. Others add argemone oil, pressed from the destructive weed (Mexican prickly poppy) that grows alongside mustard fields.
Argemone contamination is a serious food-safety concern. FSSAI identifies argemone oil as a harmful adulterant and requires the test for argemone oil in edible oils to be strictly conducted to ensure its absence in the final product. FSSAI has also documented cases of argemone adulteration in mustard oil and reported health risks including glaucoma, dropsy and, in severe cases, blindness. 1
FSSAI regulations prohibit the retail sale of multi-source edible vegetable oil containing mustard oil that is manufactured without meeting the defined standards. If a bottle is positioned as mustard oil, avoid products that indicate blending of any other ingredient or an unclear oil composition. 2
Adulteration rarely comes into light unless it is checked thoroughly. The oil looks normal, flows normally and is used normal as well. You notice the difference only when the aroma feels distinguished or the taste turns flat.
Kachi Ghani” refers to a traditional cold-press method of extracting oil from mustard seeds. Unlike high-heat refining processes, the seeds are mechanically crushed at relatively low temperatures to extract the oil while retaining its characteristic natural compounds and flavour.4
That slow pressing protects the natural compounds inside the seed. The compound ‘Allyl isothiocyanate’ survives, which is responsible for the strong aroma you smell the moment you open a cold pressed mustard oil bottle.3
Refined mills work differently. They apply high heat and solvents to squeeze more oil from the same seed, then bleach and deodorise the extracted oil. You get more volume at a lower cost, but the oil loses its natural goodness.
Cold-pressed kachi ghani mustard oil therefore costs more per litre because this slower process prioritises flavour, aroma and seed integrity over maximum extraction. The strong pungency from the food in your kadhai is one of the clearest signs that you paid for an unrefined oil with character.
Most adulterated oils fail at the label stage itself, so start there. Turn the bottle around and check these 5 points.
- Look for the FSSAI license mark and a complete 14-digit license number printed clearly.
- Read the oil description. It should say, "mustard oil" or "kachi ghani mustard oil," never "blended."
- Check the botanical name of the main ingredient. Example: Black mustard’s botanical name is Brassica nigra.
- Find the manufacturing date and the best-before date, since these affect the condition of the oil at the time of purchase. Avoid buying oil that has expired as per the label date.
- Ensure that the manufacturer’s name and their full address appear on the pack.
Loose oil sold from an open tin gives you none of this information. Skip it, however attractive the shopkeeper makes the rate sound.
Pouring a little cold-pressed mustard oil (sarso ka tel) into a clean steel bowl and using your senses to judge whether the oil matches the label claims is the quickest way to check its purity.
Pure Black Mustard Oil has very basic yet careful handling requirements. Indian homes use the same bottle for making sabzis to pickles and the same mustard oil for hair care. As the freshness of the oil matters across all 3 jobs, small habits like the ones detailed below, can help keep the quality of the oil intact.
Do:
- Buy sealed packs from a seller who handles stock properly.
- Store the bottle in a cool, dark cupboard, away from the stove and sunlight.
- Finish an opened pack within 2 to 3 months for the best aroma and taste.
Don't:
- Don't buy oil that smells sweet or barely smells at all.
- Don't judge purity by price alone because a low rate usually signals dilution.
- Don't reuse oil that you have already heated for deep frying.
Use the same checklist when you evaluate Pravek Naturals Black Mustard Oil: the pack clearly states that the oil is extracted via the cold pressed or “kachi ghani” method. The oil is made without argemone oil, preservatives or additives and production follows ISO and FSSAI certified quality controls. You can compare it with the milder Yellow Mustard Oil or browse the full cold-pressed oils range before you decide.
Indian food depends on pure grade cooking oils. For centuries, families have used sarso tel for cooking to massage. Why switch to alternates now, when you can today easily find quality cold pressed mustard oil in the market?
Just ensure to always read the label carefully and trust your nose. Once you know what genuine pungency feels like, no attractive bottle will fool you again.
Good cold-pressed sarso ka tel costs a little more and lasts a little less. That is exactly what an unrefined oil should do and your food tastes better for it.
If you want an authentic, clearly labelled oil for everyday cooking, shop Pravek Naturals Cold Pressed Black Mustard Oil in 1 L and 5 L packs or read how we built our edible oil range with 30 years of Ayurvedic Experience.
How do I check the purity of sarso ka tel at home?
Refrigerate a small quantity of oil for 2 to 3 hours. If it turns cloudy, forms a hard layer or separates sharply, it is not pure sarso ka tel. Genuine oil may thicken a little but stays pourable and keeps its sharp smell.
Is black mustard oil better than yellow mustard oil?
Black mustard seeds’ oil has a stronger pungency and bolder flavour and is preferred in North and East Indian cooking. Yellow mustard oil tastes milder and suits lighter dishes.
Can I use mustard oil for hair and scalp massage?
Yes, many Indian families warm it slightly and massage it into the scalp before washing. Patch test first if your skin is sensitive.
Why does the mustard oil price vary so much between brands?
Cold pressing yields less oil per kilogram of seed than refining does, so genuine unrefined oil costs more to produce and the same reflects in its rate.
Does pure cold-pressed sarso tel expire quickly?
No, it does not. You can safely use Pravek Cold Pressed Mustard Oil for up to 12 months from the date of manufacturing.
References
- Food Safety and Standards Authority of India (FSSAI). Argemone oil is a recognised hazardous adulterant.
- FSSAI- Test for Argemone oil shall be negative. Chapter 2_2 (Fats, oils and fat emulsions).pdf
- Rodríguez Gómez, M. J., Martínez, M. A., Manzano Durán, R., Martín-Vertedor, D., & Calvo Magro, P. Effect of Allyl-Isothiocyanate Release from Black Mustard (Brassica nigra) Seeds During Refrigerated Storage to Preserve Fresh Tench (Tinca tinca) Fillets. Fishes, 2025, 10(8), 381. DOI: https://doi.org/10.3390/fishes10080381
- Mustard Oils (Kachi Ghani), did we find adulteration and admixture with other oils?
