If you’ve grown up around mustard fields, you know the smell.
 It’s sharp. Honest. A little nostalgic.
 That’s what we’ve been trying to preserve since 1989.

Kasturi started with one simple rule:
 “Jo tel ghar mein chale, wahi tel bazaar mein beche.”
(If we won’t use it at home, we won’t sell it outside.)

So, we stuck to what we understood well — buying good seeds, pressing them the right way, and never cutting corners. Over the years, the machines got bigger, the floors got cleaner, and the testing got more scientific… but that rule never changed.

Every batch of mustard seeds still goes through hand-checking, machine cleaning, and lab testing before it becomes oil. And we still produce everything under one roof. No outsourcing. No “mixing”. No silent shortcuts.

Maybe that’s why people in Eastern India stuck with us for decades. They know the aroma, the colour, and the consistency.

 It’s predictable. It’s pure. It’s Kasturi.