Oil · From the yellow field behind the mill
Pure cold pressed mustard oil
Our aim
To give every kitchen the same oil we take home ourselves: clear gold, full smell of sarson, and the slight honest bite that only comes when seed is pressed cold and not cooked empty in a refinery.
Our motive
Villages grow mustard for cash and for home use, but middlemen often mix and bleach oil in the city. Our motive is to keep the chain short — field beside the lane, mill at the edge of the village — so the farmer’s work and your roti still recognise each other.
What this oil is
Kachi ghani style: wood or chekku press, low heat, no solvent. What you pour is what the mustard seed gave — not stretched with palm, not stripped of colour to sit on a supermarket shelf for a year.
What we refuse
No “double refined” trick that kills smell. No preservatives. No selling fear — only the habit of clean milling and batches we can stand behind when a neighbour asks across the fence.
