Mustard oil

Avala Nune · ఆవాల నూనె

Mustard seed pressed cool on the wooden ganuga. Sharp, pungent and dark gold — exactly as it should be.

What makes it different

Mustard oil is judged by its bite. That pungency comes from allyl isothiocyanate, a compound released when the seed is crushed and destroyed by heat. Refining removes it, which is why factory mustard oil smells flat. A ganuga never gets hot enough to lose it.

Why it matters

• No hexane, no bleaching, no deodorising
• Strong pungency — the traditional mark of unadulterated mustard oil
• Among the few cooking oils carrying a meaningful share of alpha-linolenic acid, an omega-3 fatty acid
• Roughly 60% monounsaturated fat
• Pressed in batches of about [5 litres],not thousands.

Best for: Bengali and North Indian cooking, fish, pickles, achar, sarson. In most Indian kitchens it is heated to smoking first, then cooled slightly before cooking — this mellows the sharpness. Also used traditionally for body massage.

Shelf life: 6 months from the pressing date. Store away from sunlight and heat.

Note: Mustard oil naturally contains erucic acid. It is permitted and traditional in India but restricted for food use in some countries, so check local rules if you are shipping abroad.