Black Mustard Oil

Crushing: Black mustard seeds are loaded into a wooden or stone mortar (kohlu) where a heavy pestle rotates to crush them.

Cold Pressing: The seeds are pressed slowly at room temperature without adding chemical solvents or artificial heat, preserving natural nutrients and aroma.

Filtration: The extracted oil naturally drips through a bottom outlet and is collected, leaving behind dry mustard cake (khali) as a byproduct.