A ghani is a traditional oil press: a heavy wooden pestle turning slowly in a wooden or stone mortar full of mustard seed. It is how mustard oil was made in Bangladesh for generations, and some mills still work this way.
How it differs from mill oil
A ghani turns slowly, so the seed stays fairly cool and the oil keeps its sharp, pungent smell and deep colour. Large mills press faster and often refine the oil afterwards, which makes it lighter in colour and milder in taste.
What to expect
Ghani oil has a strong “jhanj” that you notice in bhorta, achar and fish curry. It may look slightly cloudy, and a little sediment can settle at the bottom of the bottle. Both are normal.
How to use and store it
Cook with it as you would any mustard oil. Keep the cap closed, in a cool, dark place, and use it within a few months of opening for the best taste.
