Mild Cold-Pressed Mustard Oil (sarson ka tel) Pakistan | Ready to Cook | Arabian Farms

Cold-pressed from organically grown mustard seed, using a single mechanical press followed by our strict purification process — the same standard we use for our canola oils. The result is a mustard oil with a much milder aroma and taste than traditional sarson ka tel, ready to cook with straight from the bottle — no pre-heating or "garam karna" step required.

Why This Mustard Oil Tastes Different

Traditional sarson ka tel is prized for its sharp, pungent bite — but that same pungency is also why the oil is usually heated to smoking point and cooled before cooking, a step most Pakistani households know well. Arabian Farms takes a different approach: a single specialized cold press combined with our strict multi-stage purification process — the same one used in our Elite Canola Oil — significantly reduces that raw pungency and aroma at the source. The oil is transparent, highly purified, and ready to use directly, without the traditional heating step.

Curious how cold-pressed mustard oil compares to traditional sarson ka tel, and what the erucic acid conversation is actually about? Read our complete guide →

Who This Is For

• Households who want mustard oil's traditional nutritional profile without overwhelming pungency
• Cooks who want to skip the pre-heating/cooling step and use the oil straight from the bottle
• First-time mustard oil buyers, or anyone cooking for family members sensitive to strong flavors
• Everyday sautéing, tempering (tadka), and general Pakistani home cooking

A Note on Pickling

Traditional pickle-making relies on raw, strongly pungent mustard oil, partly for its natural preservative effect. Because our oil is milder by design, it's better suited to everyday cooking than to pickling — if you're specifically making achaar, a traditional strong-pungency mustard oil will serve you better for that purpose.

Nutrition Snapshot

Per USDA composition data, mustard oil is composed of roughly 11% saturated fat, 59% monounsaturated fat, and 21% polyunsaturated fat — including omega-3 (ALA) and omega-6 (linoleic acid). Like other mustard and rapeseed-family oils, it naturally contains erucic acid, a fatty acid present at higher levels in mustard oil than in most other cooking oils.

For the full picture on erucic acid, Pakistani food safety standards, and how mustard oil is regulated globally, see our complete mustard oil guide →

How It's Made

Organically grown, non-GMO mustard seed is sorted, graded, and lab-tested, then cold-pressed once — with no added water or chemicals — in our food-grade SS304L stainless steel facility. The oil then goes through our strict multi-stage purification process before bottling, under Punjab Food Authority hygiene protocols with full batch traceability.

Frequently Asked Questions

Does this oil need to be heated before use, like traditional mustard oil?
No — our cold-press and purification process already reduces the raw pungency, so it's ready to cook with directly, without the traditional pre-heating step.

Will this taste like the mustard oil I grew up with?
It carries the same mustard oil base, but with a noticeably milder aroma and taste than traditional sarson ka tel. If you specifically want strong, authentic pungency, this oil is made to be gentler than that.

Is it good for pickling (achaar)?
It's better suited to everyday cooking. Traditional pickling benefits from raw mustard oil's stronger pungency, so a traditional variety will generally serve pickling better.

Is mustard oil safe to cook with?
Mustard oil is a traditional cooking oil across Pakistan and South Asia and is regulated under Punjab Food Authority standards. Some countries restrict it for cooking due to its erucic acid content — see our full guide for the details.

What sizes are available?
1L, 2.5L, 5L, 10L.