There’s something about mustard oil that feels like home. The moment that sharp, peppery scent fills the air, it transports one back to childhood—rain tapping on the roof, a grandmother hunched over a sizzling pan of pakoras, golden oil bubbling as she works her magic. It’s not just a cooking ingredient; it’s a memory, a tradition, a piece of identity. At Olixir Oils, this understanding runs deep. Their cold-pressed mustard oil isn’t just about flavour—it’s about preserving that legacy, one bottle at a time.
What Makes Cold-Pressed Mustard Oil Different?
Ever wondered why "cold-pressed" matters? Imagine mustard seeds crushed the traditional way, often with a wooden press called a Ghani—no heat, no chemicals—just pure, slow craftsmanship.
This process takes time, but that’s precisely why it’s worth it. The flavour remains bold, the nutrients stay intact, and that distinctive zing is preserved. In contrast, refined oils go through heavy processing, losing much of their character, like a song stripped of its soul. Olixir Oils stays true to the authentic method, honouring centuries of tradition.
During a visit to a village fair, an elderly man was seen operating a bullock-driven Ghani. The steady creaking of the wooden press and the rich, earthy scent of freshly extracted mustard oil created a captivating atmosphere. This authentic craftsmanship is exactly what Olixir Oils celebrates, shortcuts, just timeless traditions you can truly savor.
A Journey Through Time: The History of Mustard Oil
Mustard oil isn't some new fad—it's been around forever. We're talking 3000 BCE, back when the Indus Valley folks were cooking with it and using it to soothe aches. Ayurveda, India's ancient healing system, has been around for ages, praising its ability to fire up digestion or ease stiff joints. But it's not just an Indian story. The Romans loved it as a condiment, the Chinese used it to warm their dishes, and archaeologists even found mustard oil presses in Roman-era Israel. It's wild to think that one oil has spiced up meals across continents for millennia.
In India, though, it's personal. Growing up in a North Indian household, mustard oil was everywhere.
Diwali wasn't just lights and sweets; family crowded around a giant pot, making achaar (pickles) with mangoes and limes, the air thick with that pungent mustard oil smell.
In Bengal, locals swear by it for their Shorshe Ilish—a fish curry so good it's practically a love letter to mustard oil. And don't get me started on Punjab's Sarson ka Saag with Makki ki roti; it's comfort food that hugs you from the inside. Even in temples, they'd light lamps with it, the warm glow feeling sacred somehow. It's like mustard oil ties us to our roots, stitch by stitch.
The Health Perks You'll Feel
Mustard oil isn't just tasty—it's good for health, too. It's packed with monounsaturated fats, the kind that keep your heart happy by kicking bad cholesterol to the curb. Plus, it's got antioxidants that give your immune system a boost.
There was a saying often heard at home: "A little mustard oil keeps the doctor away." It was gently massaged into the scalp for glossy hair or blended with garlic for a chest rub during colds. By morning, it always felt like a fresh start.
There's some chatter about erucic acid, a compound in mustard oil that raises eyebrows for heart health.
Some studies say too much might be risky, but here's the thing: Indians have been cooking with it forever, and we're doing just fine. Modern mustard oil, like what Olixir Oils makes, keeps erucic acid low anyway. Use it smartly—not by the bucket—and you're golden.
Here's a Quick Rundown:
- Heart Health: Lowers bad cholesterol, lifts the good stuff.
- Immunity: Antioxidants to keep you strong.
- Digestion: Gets your gut moving right.
- Skin & Hair: A natural glow-up in a bottle.
Cooking with Mustard Oil: A Flavour Explosion
If you haven't cooked with mustard oil yet, you're missing out. It's got this punchy, spicy edge that turns ordinary food into something unforgettable. Its high smoke point makes it a champ for frying or sautéing. Here's how I love using it:
- Spice Kickstart: Heat it, toss in cumin or mustard seeds, and let them pop. It's like fireworks for your dish.
- Fish Heaven: Fry fish in it—Bengalis will tell you it's the only way to get that rich, tangy flavor.
- Pickle Magic: It's the secret to pickles that last years. My grandma's mango achaar is proof.
- Salad Surprise: A tiny drizzle on greens adds a spicy twist.
Too intense? Heat it till it smokes, then cool it down; it softens the bite but keeps the charm.
This quick recipe has won hearts in kitchens across the family
Grandma's Mustard Oil Pakoras
- Ingredients: one cup chickpea flour, one sliced onion, one chopped green chilli, one tsp cumin seeds, salt, water, and Olixir Oils mustard oil for frying.
- Steps: Mix the flour, onion, chilli, cumin, and salt with enough water to make a thick batter. Heat mustard oil in a pan till it's hot but not smoking. Drop spoonfuls of batter in, fry till golden, and drain. Serve with chutney on a rainy day.
The mustard oil gives these fritters a crispiness and flavour you can't fake with anything else.
Olixir Oils: Tradition, Bottled
In a world obsessed with "natural" and "authentic," mustard oil isn't just jumping on the bandwagon—it started it. At Olixir Oils, we're not here to reinvent the wheel. We source mustard seeds from farmers we know, press them slowly and steadily with no additives, and bottle that goodness up. It's the kind of oil your great-grandma would recognise, and we're proud of that.
The Cultural Heartbeat of Mustard Oil
Mustard oil is more than just a cooking ingredient; it's a cultural cornerstone. In Punjab, it anchors traditional Lohri celebrations, with hot Sarson ka Saag served beside glowing bonfires. In Bengal, Durga Puja is synonymous with fish curries infused with the bold, unmistakable flavour of mustard oil.
In many Bengali kitchens, Shorshe Bata (mustard paste) is still prepared by hand, a ritual of patience and care, with elders often saying, "machines don't give it the love it needs." Such is the deep reverence this oil commands.
Its significance goes far beyond food. In temples, lamps are lit with mustard oil, believed to cleanse the air and dispel negativity.
As the saying goes, it's like "feeding the flame with strength." Even during weddings, it plays a role in age-old traditions, used in pre-wedding rituals to bless the bride and groom with luck and protection. Woven into festivals, prayers, and everyday life, mustard oil quietly connects generations, its absence felt more deeply than its presence ever demands.
Regional Twists: Mustard Oil Across India
India's a prominent place, and mustard oil shifts with the landscape. Up north, in Punjab and Rajasthan, it's the king of the kitchen, think hearty dals and roasted meats. In Bengal, it's all about fish and finesse, with that sharp tang cutting through rich gravies. Down south, it's less common, coconut oil rules there, but it sneaks into pickles and spicy curries for a kick.
Tamil-style mustard oil pickle offered a surprising blend of the familiar and the unexpected. It's fascinating how a single oil can take on such diverse roles, seamlessly blending into the unique flavours and traditions of every region.
Mustard Oil in Ayurveda: Old Wisdom, Modern Wins
Ayurveda's been mustard oil's biggest fan forever. It's a "heating" oil, perfect for balancing your body's energies. In many homes, it's a trusted remedy for winter massages, applying it to aching joints after a cold day provides soothing warmth. It's also a key part of hair care, regularly massaged into the scalp to revitalise and strengthen. Its benefits extend to dry skin as well, where it works wonders to restore moisture and softness.
Going Global: Mustard Oil Beyond India
India might be mustard oil's heart, but it's travelled far. In Bangladesh, it's as common as rice. Eastern Europe uses it for a peppery kick in soups. And now, the West is catching on—chefs in New York or London drizzle it into fusion dishes, loving its bold edge. It's proof this oil's got staying power, crossing borders without losing its soul.
Picking and Storing the Good Stuff
Want the best mustard oil? Go for cold-pressed, like Olixir Oils. Look for that rich gold color and a smell that hits you right away. Store it in a cool, dark spot; glass bottles are best to keep it fresh. I learned the hard way once, leaving a bottle in the sun; it lost its punch fast. Treat it right, and it'll treat you right back.
Why You Should Try It
Mustard oil's got it all—history, flavour, health perks, and a knack for making everything better. Whether you're frying snacks, spicing up a curry, or rubbing it into sore muscles, it delivers. And with Olixir Oils, you're getting the pure, unfiltered version—tradition in every drop.
Next time you're cooking, swap in some mustard oil. Start small if you're new to it—a drizzle here, a fry there. You'll taste the past, feel the warmth, and wonder how you ever lived without it.