Why seed grade matters before the first press

Good mustard oil starts long before the press. The seed that goes in decides the colour, the pungency and how clean the oil tastes in your tadka.

What we look for in a seed lot

• Even, well-filled seeds without too many broken pieces
• Low moisture, so the oil stays stable on the shelf
• A clean, sharp smell — no musty or dull notes

Why it shows up in your kitchen

Well-graded seed gives a brighter oil with the familiar mustard kick. Poor seed shows up as a flat aroma, a cloudy look or an oil that turns heavy over time.

Next time you open a bottle, smell it before you heat it — a fresh, sharp nose is the first sign of good seed.