Mustard Cold Press 2L Laxmi
Product Details
Experience the bold, unfiltered taste of Laxmi Cold Pressed Mustard Oil. Our Kachi Ghani extraction process ensures that every drop retains the signature "jhans" (pungency) and deep golden color that defines traditional North Indian and Bengali cuisines.
Key Features & Culinary Uses:
Traditional Cold-Pressing: Extracted at low temperatures, this oil maintains its natural antioxidants and high levels of Omega-3 and Omega-6 fatty acids, offering a more nutritious alternative to refined oils.
Versatile Kitchen Staple: The large 2-liter pantry pack is perfect for daily use, from tempering (tadka) for dals to deep-frying snacks like pakoras, shallow-fish-fry, and a base for Bengali fish curries providing a distinct, authentic flavor profile.
Ideal for Preservation: Due to its natural preservative properties and sharp flavor, it is the preferred choice for making long-lasting mango, lime, and chili pickles (Achar).
High Smoke Point: Its thermal stability makes it an excellent choice for high-heat cooking, ensuring your food is cooked perfectly without the oil breaking down.
Tadka (Tempering): This is a flash-heating process where oil is heated for a very short duration (often less than 60 seconds) to bloom spices. Because the exposure to heat is brief, the oil's fatty acids do not have enough time to undergo significant thermal degradation or oxidation.
Deep Frying: This involves keeping oil at a constant high temperature ($170 degree C to $190 degree C) for an extended period. This sustained heat is what eventually breaks down the molecular structure of unrefined oils.
"While cold-pressed oils have a lower smoke point than refined oils, they are naturally stable due to their antioxidant content. Research indicates that cold-pressed mustard and peanut oils are perfectly safe for daily Indian methods like tadka and sautéing, as long as they aren't held at smoking temperatures for long periods." — Verified by FSSAI guidelines and culinary stability studies (e.g., Yadav & Kumari, 2015).(link)
