From Uttar Pradesh to Your Kitchen

The Aktaaj Farms Story

Aktaaj Farms, headquartered in Uttar Pradesh, is redefined by a mission of purity and precision. Our manufacturing facility in Muradnagar, Delhi-NCR, is where we manifest our vision: creating a zero-pungency cold-pressed mustard oil that defies heavy traditional odors without sacrificing health benefits.

Through our proprietary cold-filtration process, we meticulously remove allyl isothiocyanate—the compound responsible for excessive stinging—while preserving the vital nutrients and omegas nature intended. Purity, science, and heritage meet in every drop.

B2B & Partnership Inquiries

Elevate your culinary standards with Meh. We offer hotels, restaurants, cloud kitchens, and retailers a premium, zero-pungency cold-pressed mustard oil that guarantees higher guest satisfaction by eliminating harsh odors. Partner with Aktaaj Farms for exclusive access to lab-tested, export-grade quality and a reliable supply chain that secures your position in the gourmet market.

"Science meets tradition to preserve every vital nutrient, ensuring health without the compromise of harsh aromas."

Reach us at aktaajfarms.com for more details.

Why Meh Wins

A transparent, head-to-head comparison — no marketing, just facts

What Matters	Meh ✦	Regular Mustard	Refined Oil	Groundnut Oil
Eye Sting & PungencyThe tearing sensation when you cook or eat	🟢 Zero — no sting, ever	🔴 Very high — eyes water badly	⚪ None	🟡 Mild
Extraction MethodHow oil is separated from seeds matters hugely	✓ Cold-pressed Kachi Ghani	✗ Mostly heat-extracted	✗ Chemical solvent (hexane)	✗ Usually heat-pressed
Process TemperatureHigh heat destroys vitamins, antioxidants & good fats	✓ <50°C — everything preserved	⚠ 60–90°C — some loss	✗ 200°C+ — nutrients destroyed	⚠ 180°C+ — significant loss
Erucic AcidA fatty acid linked to heart muscle concerns at high doses — heavily regulated globally	✓ Engineered out — 0%	✗ 28–42% — dangerously high	✓ None	✓ None
Omega-3 (ALA)Anti-inflammatory fat your body can't make — reduces heart & joint risk	🟢 ~6% — full benefit, no erucic offset	🟡 ~6% — benefit offset by erucic acid	🔴 <1% — almost none	🔴 <1% — almost none
Heart-Healthy MUFA (Oleic)The fat that makes olive oil good for the heart — the higher, the better	🟢 ~59% — highest of any mustard oil	🔴 ~25% — erucic acid takes its place	🟡 ~23%	🟢 ~48%
Chemical AdditivesSolvents, bleaches & deodorants used in refining — none of which belong in food	✓ Zero — absolutely nothing added	⚠ Minimal additives	✗ Hexane, bleach, deodorants	⚠ Some processing aids
Smoke PointThe temperature at which oil starts breaking down & releasing harmful compounds	✓ ~250°C — safe for all Indian cooking	✓ ~250°C	⚠ ~230°C	⚠ ~220°C
Taste & AromaHow much it affects the natural flavour of your dish	🟢 Pure & mild — food flavour shines	🔴 Sharp & pungent — overpowers everything	⚪ Tasteless, neutral	🟡 Mild nutty undertone
Vitamins RetainedFat-soluble vitamins survive cold-press but are destroyed by heat & chemicals	✓ Vitamin E & K fully preserved	⚠ Partially retained	✗ Mostly destroyed	⚠ Partially retained
Works Best ForThe cooking styles where each oil performs well	Everything — dal, sabzi, tadka, salads, marinades, baking	Strong curries & pickles only	High-heat deep frying only	Stir-fry, salads, light cooking

What Matters

Meh ✦

Regular Mustard

Refined Oil

Groundnut Oil

Eye Sting & PungencyThe tearing sensation when you cook or eat

🟢 Zero — no sting, ever

🔴 Very high — eyes water badly

⚪ None

🟡 Mild

Extraction MethodHow oil is separated from seeds matters hugely

✓ Cold-pressed Kachi Ghani

✗ Mostly heat-extracted

✗ Chemical solvent (hexane)

✗ Usually heat-pressed

Process TemperatureHigh heat destroys vitamins, antioxidants & good fats

✓ <50°C — everything preserved

⚠ 60–90°C — some loss

✗ 200°C+ — nutrients destroyed

⚠ 180°C+ — significant loss

Erucic AcidA fatty acid linked to heart muscle concerns at high doses — heavily regulated globally

✓ Engineered out — 0%

✗ 28–42% — dangerously high

✓ None

Omega-3 (ALA)Anti-inflammatory fat your body can't make — reduces heart & joint risk

🟢 ~6% — full benefit, no erucic offset

🟡 ~6% — benefit offset by erucic acid

🔴 <1% — almost none

Heart-Healthy MUFA (Oleic)The fat that makes olive oil good for the heart — the higher, the better

🟢 ~59% — highest of any mustard oil

🔴 ~25% — erucic acid takes its place

🟡 ~23%

🟢 ~48%

Chemical AdditivesSolvents, bleaches & deodorants used in refining — none of which belong in food

✓ Zero — absolutely nothing added

⚠ Minimal additives

✗ Hexane, bleach, deodorants

⚠ Some processing aids

Smoke PointThe temperature at which oil starts breaking down & releasing harmful compounds

✓ ~250°C — safe for all Indian cooking

✓ ~250°C

⚠ ~230°C

⚠ ~220°C

Taste & AromaHow much it affects the natural flavour of your dish

🟢 Pure & mild — food flavour shines

🔴 Sharp & pungent — overpowers everything

⚪ Tasteless, neutral

🟡 Mild nutty undertone

Vitamins RetainedFat-soluble vitamins survive cold-press but are destroyed by heat & chemicals

✓ Vitamin E & K fully preserved

⚠ Partially retained

✗ Mostly destroyed

⚠ Partially retained

Works Best ForThe cooking styles where each oil performs well

Everything — dal, sabzi, tadka, salads, marinades, baking

Strong curries & pickles only

High-heat deep frying only

Stir-fry, salads, light cooking

From Uttar Pradesh to Your Kitchen

The Aktaaj Farms Story

B2B & Partnership Inquiries

Why Meh Wins

Fatty Acid Profile