Black Mustard Oil

Native Indian Black Mustard Seeds.
Nothing else.

Every bottle of Ishavasyam Wooden Cold Pressed Black Mustard Oil begins with carefully sourced native black mustard seeds from the farms of Gujarat and Rajasthan.

We believe good food begins with respecting its origins. That's why we work directly with farmers to procure native black mustard varieties and bring back the traditional wisdom of Indian oil extraction.

Our oil is extracted using the traditional Wooden Kacchi Ghani method, where mustard seeds undergo a slow and gradual wooden pressing process. Unlike conventional extraction methods, this traditional process generates no significant heat during oil making, helping retain the oil's natural nutritional characteristics, authentic aroma and taste.

The result is a naturally rich, more viscous mustard oil with the distinctive character of native black mustard.

At Ishavasyam, we don't believe in shortcuts. We believe in bringing back the traditional ways of making food, where quality, authenticity and the relationship between farmers and consumers matter.

From native mustard farms to your kitchen, every bottle carries a little piece of India's traditional food wisdom.

Food was once more closely connected to the land, the farmers and the traditional methods through which it was made.

Mustard oil was an essential part of Indian kitchens, traditionally extracted using wooden Ghani presses that worked slowly and gradually.

Over time, modern industrial extraction methods became more common, taking us further away from these traditional practices.

At Ishavasyam, we wanted to bring that connection back.

Our Black Mustard Oil is made using the traditional Wooden Kacchi Ghani method, with native black mustard varieties sourced directly from farmers in Gujarat and Rajasthan.

We believe traditional food wisdom deserves to be preserved, practised and passed on to future generations.

Because sometimes, the best way forward is to return to the way things were done before.

There is a difference between simply extracting oil and preserving the traditional art of making it.

At Ishavasyam, we follow the Wooden Kacchi Ghani method, where mustard seeds are slowly and gradually pressed using a traditional wooden extraction system.

This method reflects the way oil was made in Indian households for generations.

Our commitment goes beyond the extraction process. It includes choosing native mustard varieties, sourcing directly from farmers and maintaining the authenticity of traditional Indian food practices.

We believe good food should respect its roots.

Every bottle of Ishavasyam Black Mustard Oil represents more than just cooking oil. It represents our commitment to traditional food wisdom, ethical sourcing and sustainable practices.

We work towards creating a stronger connection between farmers and consumers while supporting traditional methods of food production.

As a 100% family-owned, home-grown awareness brand, our mission is to revive the way India traditionally understood and consumed food.

Your every purchase strengthens our desi cows, farmers and tribal communities.

Let's bring back the goodness of traditional Indian food.

From everyday cooking to traditional recipes, Black Mustard Oil brings a distinctive character to Indian cuisine. It can be used for:

• Preparing traditional Bengali and North Indian dishes.
• Making flavourful homemade pickles and achaar.
• Cooking regional delicacies that call for mustard oil.
• Preparing traditional marinades and spice-based recipes.

Traditional Wooden Ghani oil is valued for its slow and gradual extraction process, which generates minimal heat during pressing. This helps preserve the oil's natural nutritional characteristics, authentic taste and aroma. Unlike conventional extraction methods, wooden pressing follows an age-old practice that focuses on maintaining the natural qualities of the seeds and producing rich, wholesome oil.

• Store in a cool, dry place, away from direct sunlight. Keep the bottle tightly closed after every use.
• Best before: 12 months from the date of manufacturing.