Cold-Pressed Mustard Oil: The Secret to Authentic Deshi Flavour
What gives khati sorishar tel its sharp bite, how to use it in everyday cooking and why the first heating matters.
Most Bengali kitchens have a bottle of mustard oil within reach. The sharp, almost nose-tickling smell is what makes shorshe maach, alu bhorta and pickles taste the way they do.
1. Why it bites
That sharpness comes from the mustard seed itself. Oil that is pressed slowly and not refined keeps more of it. Heavily refined oil is milder, but it also loses the flavour people are looking for.
2. The first heating
For cooking, many families heat the oil until it just begins to smoke, then lower the flame. This takes away the raw edge and leaves the warm, nutty flavour. Do it with the window open and never leave the pan.
3. Where it works best
- Bhorta and mashed vegetables, added raw at the end.
- Fish and chicken curries, for the first fry.
- Pickles, where it acts as a natural cover over the fruit.
- Jhalmuri, a few drops over puffed rice.
Khati Sorishar Tel
100% pure traditional wooden-ghani pressed Deshi mustard oil. (Pack size: 1 Litre)
Store the bottle in a cool, dark spot with the cap tight. A little cloudiness in cold weather is normal.
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