Why Cold-Pressed Mustard Oil Tastes Different

If you’ve ever switched from refined mustard oil to cold-pressed mustard oil, you may have noticed something instantly — a stronger aroma, a richer taste, and a deeper golden colour. This difference isn’t accidental. It comes from the way the oil is extracted and how much of the seed’s natural character is preserved during the process.

Let’s understand why cold-pressed mustard oil tastes so distinct.

1. The Extraction Method Preserves Natural Compounds

Cold-pressed mustard oil is extracted using a low-temperature pressing method, often through traditional wooden or mechanical presses (commonly called ghani pressing). Because excessive heat is not used, the natural compounds present in mustard seeds — including essential oils, antioxidants, and flavour molecules — remain largely intact.

Refined oils, on the other hand, undergo high-heat processing, bleaching, and deodorising, which removes many of these natural flavour elements. The result is a more neutral oil with a milder taste.

Since cold-pressed oils undergo minimal processing, they retain the nutty undertones, earthy depth, and layered flavour that enhance traditional dishes like pickles, fish curries, sautéed vegetables, and dals. In many regional recipes, mustard oil is not just a cooking medium — it is part of the dish’s identity.

2. Stronger Aroma Comes From Natural Allyl Isothiocyanate

The signature pungency of mustard oil comes from a natural compound called allyl isothiocyanate, which is preserved in cold-pressed oils. This compound is responsible for:

• The sharp, earthy aroma

• The slight throat warmth while cooking

• Many of mustard oil’s natural nutritional benefits

When oils are heavily refined, much of this compound is reduced, resulting in a flatter flavour and lower nutritional value.

3. The “Smoking” Stage Shows Authentic Mustard Oil Character

One of the simplest traditional ways to check the authenticity of mustard oil is how it behaves when heated. Pure cold-pressed mustard oil, when heated to cooking temperature, naturally begins to release a light stream of smoke along with its characteristic sharp aroma.

This brief smoking stage is important in traditional cooking not only because it mellows the raw pungency of mustard oil, but also because it indicates that the oil retains its natural compounds and has not been overly refined or diluted. Oils that are heavily processed or blended often lack this distinctive smoking behaviour and aroma.

The Takeaway

Cold-pressed mustard oil stands apart because it remains close to the mustard seed in its most natural form — rich in flavour, aroma, and naturally occurring nutrients. Its bold taste enhances traditional cooking, while its minimal processing helps preserve the qualities that make mustard oil valued across generations.

Looking to switch to healthier, natural cooking oil but unsure where to begin? Start with purity you can trust — choose P Mark Cold-Pressed Mustard Oil.