Nectar BlendTRADITIONAL KACHI GHANI · N°01
Pressed slow,poured pure.
A single mustard oil, stone-crushed and slow-pressed the traditional kachi ghani way. Nothing added — because purity isn't something you manufacture, it's something you don't interrupt.
The philosophy
We believe an oil should earn its place. Ours is traced to a single harvest, stone-crushed until it releases, and pressed at the moment it peaks.
— Nectar Blend
100% Pure & Natural
Single-seed sarson, nothing blended in
Chemical-Free
No solvents, no synthetic stabilizers
Cold-Pressed
Kachi ghani, crushed slow and unheated
High Smoke Point
Stable through real cooking heat
The Press — three acts
01 / 03
N°01 — Brassica juncea
Sarson, sun-ripened
PUNJAB, PAKISTAN
Harvested at the height of the sarson season, when the pods split easy and the seed holds its deepest oil content. Sun-dried before crushing — never kiln-dried — so nothing is rushed out of the seed.
retains natural pungency · rich in omega-3
N°02 — Kachi Ghani
Crushed in stone, unheated
TRADITIONAL WOODEN KOHLU
The seed is crushed in a stone kohlu turning slow enough that friction never raises the temperature past what the oil can tolerate without losing itself. Cold by method, not by marketing.
zero heat exposure · preserves aroma & nutrients
N°03 — Zero Refining
Filtered once, nothing else
CLOTH-FILTERED, NO CHEMICALS
What comes off the press is filtered through cloth alone — no chemical solvents, no deodorizing, no bleaching. What's left is what the seed gave: rich, cloudy-gold, and unmistakably sarson.
chemical-free · unrefined & unbleached
How it's used
One oil,
every kitchen job.
A high smoke point means it holds up across all of it — frying, tempering, pickling, or poured raw — without breaking down or turning bitter.
01
Everyday Tarka
The first oil into the pan for dal, sabzi, and curries — heated until it shimmers, then whole spices dropped straight in.
02
Deep Frying
Holds a steady, high smoke point through pakoras, pooris, and samosas without breaking down or turning bitter.
03
Pickling (Achaar)
The traditional preserving oil for mango and lime achaar — its natural pungency is exactly what keeps a pickle sharp for months.
04
Finishing Drizzle
A spoonful over hot dal or roasted vegetables at the very end, uncooked, for the rawest hit of sarson flavour.
"The smell that tells you
dinner has started."
First pressing · limited batch
Reserve yourfirst bottle.
The first batch of this pressing ships soon. Leave your number or address and we'll hold a bottle for you — no payment until it ships.