Milling Process — Kisan Brand

What is kachchi ghani?

The cold-press tradition

Kachchi ghani refers to the cold-press extraction process used to draw oil from seeds. Traditionally, oil was extracted in a kolhu — a wooden cold press, once turned with the help of a cow. Seeds are crushed at low temperature, so the natural properties, antioxidants and essential oils are retained in the oil.

Mustard oil — sarson ka tel — is extracted from clean, sound mustard seeds of the compestris, juncea or napus varieties of brassica, and has been a traditional edible oil across much of north and central India for generations.

4th

Largest oilseed
producer globally

2×

Filtered for
purity

100%

Wood kolhu,
no chemicals

Step by step

How we make Kisan Brand Kachchi Ghani Mustard Oil

Four stages, each one protecting the oil's purity before it reaches your kitchen.

Collection of raw material

Since we deal in edible oils, we hold every process to the highest quality standard. We use superior oil seeds procured from reputed vendors or directly from farmers — ensuring no adulteration or mixing at the raw material stage.

Mustard seed filtration

Every batch of seed is filtered twice on our seed grader machine to remove any unwanted material before it moves to crushing — a simple step that keeps the rest of the process clean from the start.

Seed crushing in the kolhu

We crush our mustard seed in a kolhu — the traditional wooden press for extracting oil from seed. Because it's built of wood, the kolhu preserves the oil's natural aroma (its pungency) and key nutrients. This first press is what gives us raw "kachchi ghani" mustard oil.

Filtration of raw oil

The raw oil is filtered twice through two genuine filter cloths — one thick cotton, one fine nylon — in a clean, hygienic setting. The first pass cleans it; the second leaves it crystal clear and ready to be packed as Kisan Brand Kachchi Ghani Mustard Oil, under the eye of our trained, experienced staff.