Neunex Cold Pressed Yellow Mustard Oil 1L – Pure & Healthy
Original price was: ₹350.00.₹235.00Current price is: ₹235.00. (₹235/L)
Neunex Cold Pressed Yellow Mustard Oil 1L – pure, unrefined, preservative-free. Rich in Omega-3 & Vitamin E. Perfect for cooking, pickles & skincare.
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Start with one
bottle.
Yellow mustard seed from the fields around Agra, crushed slowly in a wooden kolhu and never heated past its natural warmth. Thick, golden, sharp in the nose. One litre is enough to cook with for two or three weeks — and enough to tell the difference.
Three steps. No fourth one.
Refined oils pass through six or seven chemical stages before they reach a bottle. Ours stops at filtration — which is why it still smells like mustard.
Bold yellow mustard sourced from farms in the Braj belt, hand-cleaned and sun-dried. Yellow seed presses sweeter and lighter than the common black variety.
A slow-turning wooden ghani crushes the seed at low speed, so the oil never crosses 40°C. Heat is what destroys omega-3 and aroma — so we don’t make any.
The oil rests, then passes through cloth filtration only. No solvent, no caustic wash, no deodouriser. Filled into food-grade bottles the same week it is pressed.
Export grade oil, from our own fields.
Most mustard oil on the shelf is bought from traders, blended, then bleached and deodourised until nothing is left of the seed. Ours starts in our own mustard fields and reaches you as oil, and nothing else.
The same grade we press for export buyers, held to the same specification — not a lower domestic batch sold under the same label.
The mustard is grown on our own land, so we know the field, the sowing and the harvest behind every pressing. No trader lots of unknown origin.
Nothing is added back after pressing — no synthetic vitamins, no antioxidants, no TBHQ. What the seed gives is what goes in the bottle.
Our mustard is grown without pesticide sprays, so nothing carries through the crush into the oil.
It cooks rich but sits light — the same tadka and paratha your kitchen makes with ghee, without the heaviness afterwards.
Yellow mustard seed carries the aroma without the acrid sting of black seed oil. Rich in the pan, and nobody has to leave the kitchen when the kadhai goes on.
It smells like real cooking — warm, nutty and full. Refined oil smells of nothing, and that is exactly what it does for your food.
Agrasen Oil Mill in Agra has been pressing oil since 1980. Neunex is that mill selling direct — the same wooden kolhu, the same yellow mustard seed, no trader and no white label in between. One litre is the smallest way to find out whether that difference is real for your kitchen.
- ✓Wooden kolhu, pressed below 40°C
- ✓Cloth filtration only — no solvent, no caustic wash
- ✓Single ingredient: yellow mustard seed
- ✓FSSAI licensed · batch tested before filling
Not all mustard oil on the shelf is mustard oil.
| Neunex kolhu pressed | Refined mustard oil | Blended “ghani” oil | |
|---|---|---|---|
| Extraction | Wooden kolhu, under 40°C | Expeller + solvent, 180–220°C | Expeller, then cut with cheaper oil |
| Aroma & pungency | Sharp, unmistakable | Stripped out by deodorising | Faint, inconsistent batch to batch |
| Omega-3 & Vitamin E | Retained | Largely lost to heat | Diluted |
| Additives | None | Antioxidants, anti-foaming agents | Colour, sometimes synthetic pungency |
| Best for | Tadka, achaar, sabzi, malish | Neutral deep frying | Cost-first bulk cooking |
Heat it once, till it stops smoking.
Cold pressed mustard oil is meant to be brought to smoking point once at the start of cooking — that mellows the raw bite and opens the aroma. Then lower the flame and cook as usual.
What a spoon of this oil actually carries.
Because nothing is refined, bleached or deodorised, the fat profile and vitamin E of the seed survive into the bottle. Declared values per 100 g, as printed on the pack.
Liked it? Buy it by the jar.
Once the bottle has convinced you, the 5 litre jar is the size most families settle on, and the 15 litre tin brings the cost per litre down furthest for kitchens that cook at volume.
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