Cold Pressed Mustard Oil

About

NatureLink Cold-Pressed Mustard Oil is bold, pungent, and full of character—the hallmark of North and East Indian cooking. Traditionally used as a cooking medium, marinade base, and even for hair care, this cold-pressed oil retains its authentic sharpness and natural glucosinolates.

Best For

• North and East Indian cooking
• Pickling
• Fish and meat marinades
• Parathas and sabzis
• Hair and scalp massage

Taste Profile

Pungent • Sharp • Bold

Ingredients

100% Cold-Pressed Mustard (Sarso) Oil

Allergen Information

Contains mustard.

NatureLink Promise

Cold-pressed • In-house processing • Batch-wise verification and traceability (QR code where enabled)

Packaging

Food-grade PET bottle, sealed for freshness.

Storage Instructions

Store in a cool, dry place away from direct sunlight. Ensure the cap is tightly closed after use.

[faq]Is cold pressed mustard oil safe to consume? I have heard about erucic acid concerns. | Yes, mustard oil sold by NatureLink is food-safe and complies with FSSAI standards for edible mustard oil in India. The concern about erucic acid relates to very high levels found in some non-food-grade mustard varieties used industrially. Food-grade mustard oil sold in India is within permitted erucic acid levels (below 5% per FSSAI norms for mustard oil sold in India). Our batch lab reports include erucic acid testing results accessible via QR scan. Mustard oil has been safely consumed by hundreds of millions of people in North India, Bengal, and Nepal for thousands of years.[/faq]
[faq]Why does mustard oil have 'For External Use Only' on some labels? | This label is specific to mustard oil sold in the United States and European Union, where mustard oil above certain erucic acid thresholds is not approved for internal consumption. In India, mustard oil is an approved edible oil under FSSAI regulations and has no such restriction. NatureLink's mustard oil is sold in India as a food product in full compliance with FSSAI standards. The 'external use' label you may have seen is a regulatory requirement for export markets, not applicable to our India-market product.[/faq]
[faq]What gives mustard oil its distinctive pungent smell? | The characteristic pungent aroma and flavour of mustard oil comes from allyl isothiocyanate — a naturally occurring compound released when mustard seed cells are broken during pressing. This is the same compound responsible for the heat in mustard and wasabi. Cold pressed mustard oil retains more of these natural volatile compounds than refined mustard oil, giving it a more pronounced and authentic aroma. The pungency diminishes significantly when the oil is heated, making cooked mustard oil dishes milder in flavour.[/faq]
[faq]Can I use this mustard oil for making pickles (achar)? | Mustard oil is the traditional and most effective oil for Indian pickles. Its natural glucosinolates have significant antimicrobial properties that help preserve pickles without chemical preservatives. The pungency of the oil also penetrates the vegetables and spices, creating the characteristic achar flavour that no other oil can replicate. NatureLink's cold pressed mustard oil is the ideal pickle-making oil — genuine pungency, high quality, and naturally preserved. Use unheated for cold process pickles or lightly heat for traditional process.[/faq]
[faq]Is mustard oil good for hair? How should I use it? | Mustard oil (sarso tel) for hair is a North Indian tradition going back generations. It is believed to improve blood circulation to the scalp, strengthen hair roots, and reduce premature greying due to its selenium content. To use: warm a small amount of NatureLink cold pressed mustard oil, apply to the scalp with a gentle massage, cover with a hot towel, leave for 30–60 minutes, and wash out thoroughly. The pungent smell washes out completely. Weekly oiling sessions are recommended. Some people mix mustard oil with coconut or almond oil to moderate the intensity.[/faq]
[faq]How do I reduce the pungent smell of mustard oil in cooked dishes? | Heating mustard oil to its smoking point briefly (called 'smoking the oil') is a traditional technique used in North Indian and Bengali cooking that significantly reduces the raw pungency while retaining the characteristic flavour. Heat the oil in your pan until it just begins to smoke, then turn down the heat before adding ingredients. This technique is specifically called for in many authentic recipes and is one reason mustard oil cooking requires slightly different technique than other oils.[/faq]
[faq]What is mustard oil's traditional use in Ayurveda? | In Ayurvedic medicine, mustard oil (Sarshapa Taila) is considered Ushna (heating), Tikshna (penetrating), and Katu (pungent) — qualities that make it therapeutically valuable for Kapha conditions. Traditional uses include massage for joint pain and arthritis, treatment of skin conditions, hair care for scalp health, and as a warming oil for cold-climate application. The natural glucosinolates provide antimicrobial properties. NatureLink's cold pressed version preserves all these therapeutic qualities.[/faq]
[faq]Is mustard oil suitable for Bengali-style cooking? | Mustard oil is not just suitable — it is essential for authentic Bengali cooking. It is the foundation of Bengali cuisine, used for everything from fish preparations to shorshe (mustard paste) gravies, begun bhaja (fried eggplant), and chutneys. NatureLink's cold pressed mustard oil has the precise pungency and flavour profile required for authentic Bengali cooking. The smoked-oil technique (heating to smoking point before use) widely used in Bengali cooking works perfectly with this oil.[/faq]
[faq]Is this mustard oil filtered or unfiltered? | NatureLink cold pressed mustard oil undergoes minimal filtration to remove any solid mustard seed particles while retaining the natural flavour compounds, colour, and nutritional profile. It is not refined, bleached, or deodorised. The golden-amber colour with slight natural cloudiness is characteristic of minimally processed cold pressed mustard oil. You may notice natural sediment at the bottom of the bottle — this is normal and indicates minimal processing. Shake gently before use.[/faq]
[faq]Can mustard oil be used for cooking baby food? | In many North Indian and Bengali households, mustard oil is traditionally introduced to children's food after 2 years of age. For infant food (under 12 months), we do not recommend mustard oil due to its strong pungency and high erucic acid content relative to other oils. For toddlers and children above 2 years, very small quantities in home cooking are part of a longstanding cultural tradition. Always consult your paediatrician for specific dietary guidance for your child.[/faq]