Mustard oil has been the heart of Bengali cooking for generations. The traditional ghani press crushes the seeds slowly, without heat, so the oil keeps its pungent aroma and natural goodness.
Flavour you can smell
That sharp, nose-tingling smell is what makes bhorta, fish curry and pickles taste the way they should.
Use it right
- Heat until it just starts to smoke, then lower the flame.
- Use raw for bhorta, mashed potato and salads.
- Store away from sunlight, tightly closed.