Cold-pressed oils
Cold-pressed mustard oil
সরিষার তেল
Safura cold-pressed mustard oil is made by pressing mustard seed without added heat or chemical solvents. The oil is then left to settle, filtered and bottled. Because it is not refined, it keeps the sharp aroma and pungency that Bangladeshi home cooking relies on, from fish curries to bhorta and pickles.
What is in it and how is it made?
| Process | Cold-pressed, settled and filtered |
|---|---|
| Ingredients |
|
| Storage | Store in a cool, dry place away from direct sunlight, with the cap closed. |
How do you use it?
- Frying and curries, especially fish
- Mixing raw into bhorta and mashed vegetables
- Pickles (achar)
Questions about cold-pressed mustard oil
What does cold-pressed mean?
The seed is pressed mechanically without added heat and without chemical solvents. Refined oils are usually extracted with solvents and then bleached and deodorised; cold-pressed oil skips those steps.
Why is the smell and taste so sharp?
The pungency comes from natural compounds in mustard seed that are released when it is crushed. It is a sign the oil has not been refined or deodorised.
Is it normal to see a little sediment at the bottom?
Yes. Cold-pressed oil is settled and filtered but not refined, so a little natural sediment from the seed can collect at the bottom over time. It is harmless and does not mean the oil has gone off. Pour gently if you prefer to leave it behind.
How should I store it once opened?
Keep the bottle tightly closed in a cool, dark place, away from the stove and direct sunlight. Unrefined oil tastes best when it is used within a few months of opening.
Where can I buy it?
Call or email us and we will tell you how to get Safura oil where you are. Retailers and distributors are welcome to ask about supply.