Gramiyaa Mustard Oil - Wood Cold Pressed Oil 1L

The pungent oil that doesn't apologize. When the first thing in your pan is made right, everything that follows feels better. Gramiyaa Wood Cold Pressed Mustard Oil brings the sharp, moderately pungent flavour that Bengali, Punjabi, and North-Eastern Indian cooking demands. Use it for marinating fish and meats, sautéing robust vegetables, or frying foods that need that distinctive mustard bite.

Pressed only once, using traditional wooden ghani and stone mills, to preserve mustard's natural flavour and nutrients. The pungency comes from glucosinolates—naturally present in mustard seeds—that give the oil its characteristic sharpness and slight heat. We press the seeds at temperatures below 50°C, preserving these volatile compounds along with natural antioxidants and omega-3 fatty acids. No chemical extraction. No high-heat refining. No deodorization to strip away what makes mustard oil unmistakably itself. The result is an oil with personality: moderately pungent, slightly spicy, and bold enough to stand up to strong flavours and high-heat cooking.

Our opaque pack blocks light and is oxygen-free. Your oil stays fresh naturally without any preservatives. Mustard oil's bold character stays intact from mill to kitchen, locked in by packaging designed to protect what matters.

elevates flavour without overpowering, making it perfect for marinating, sautéing, and frying. Mustard oil is built for bold cooking. Use it to marinate fish—the pungency cuts through richness and adds complexity milder oils can't deliver. In Bengali cuisine, it's non-negotiable for maacher jhol, shorshe ilish, and aloo posto. In Punjabi cooking, it's the backbone of sarson ka saag and the go-to for pickling and preserving. The high smoke point (around 250°C) makes mustard oil exceptionally stable for deep frying. The flavour it adds to pakoras, samosas, and fish fry is irreplaceable. Sauté hardy vegetables like cauliflower, potatoes, and bitter gourd—the oil's sharpness balances their earthy or bitter notes. Mustard oil also mellows beautifully when heated. The raw pungency softens into a nutty, almost sweet flavour as it cooks, which is why it works so well in slow-cooked curries and braises. Big on flavour, light on stomach

Best for: Marinating, sautéing, frying

Allergen advice: Contains mustard seeds. Processed in a facility that also processes Tree Nuts, Coconuts, Peanuts, Sesame Seeds.