Our kitchen guide to mustard oil and everyday Indian spices — simple, practical tips from tadka to storage.

Mustard oil 101

Mustard oil is made by crushing mustard seeds. Jiva Tattva oil is natural crushed from 100% mustard seeds (yellow or black) — no blending, no preservatives and no artificial flavours.

Mustard oil is known for its pungency — the sharp aroma Indian kitchens call jhaans. It comes naturally from the mustard seed.

Yellow vs black mustard oil

Feature	Yellow Mustard Oil	Black Mustard Oil
Seed	Yellow mustard	Black mustard
Colour	Light golden	Deep amber
Flavour	Mild	Strong and pungent
Best for	Everyday sabzi, parathas, pakoras	Pickles, fish curry, tadka
Pack	1 L (910 g) bottle	1 L (910 g) bottle

How to make a tadka, step by step

1. Heat mustard oil in a kadhai. Many families let it just begin to smoke and then lower the flame — this softens the sharp aroma.
2. Add whole spices first, such as cumin or mustard seeds, and let them crackle.
3. Add onion, garlic, ginger and green chilli.
4. Lower the flame and add ground spices — turmeric, coriander, red chilli — for 20–30 seconds so they don't burn.
5. Add tomatoes or dal and cook through. Finish with garam masala at the end.

Spices 101

• Turmeric (haldi): golden colour and an earthy flavour. Add to oil on a low flame.
• Red chilli (lal mirch): colour and heat. Don't over-fry or it turns bitter.
• Coriander (dhaniya): mild and citrusy; gives gravies body.
• Garam masala: a blend of 40+ spices; add at the end so the aroma stays fresh.
• Black pepper (kali mirch): whole or freshly ground; for soups, sabzi and pulao.
• Cumin (jeera): the first spice in most tadkas; let it crackle in hot oil.

Storage tips

• Close the pouch zip after every use and keep it away from sunlight and steam.
• Always use a dry spoon.
• Don't keep the oil bottle right next to the stove.