What are the disadvantages of kachi ghani mustard oil?

December 2, 2025 •

4 min read

According to the U.S. Food and Drug Administration (FDA), mustard oil is not permitted for use as a cooking oil due to its high erucic acid content. While praised for its flavor and traditional uses, understanding what are the disadvantages of kachi ghani mustard oil is crucial for making informed health and safety decisions.

Quick Summary

Kachi ghani mustard oil contains high levels of erucic acid, linked to potential heart risks in animal studies, posing a significant disadvantage. Other concerns include adulteration risk, skin irritation, digestive issues, and respiratory problems from its strong fumes.

Key Points

High Erucic Acid: Kachi ghani mustard oil contains high levels of erucic acid, a monounsaturated fatty acid linked to cardiac issues in animal studies.
FDA Warning: The FDA has prohibited its use as a cooking oil in the U.S. due to erucic acid content, requiring "For External Use Only" labels.
Adulteration Risk: Unrefined oils like kachi ghani are highly susceptible to adulteration with cheaper, and sometimes toxic, oils like argemone oil.
Allergies and Irritation: The oil can cause allergic reactions, including skin rashes and, rarely, anaphylaxis, due to its pungent compounds.
Digestive Issues: Excessive consumption can lead to stomach upset and diarrhea, especially for individuals with a sensitive digestive system.
Respiratory Irritation: Heating the oil can release acrid fumes that may cause breathing difficulties and irritation, particularly for asthmatics.
Contraindications for High-Risk Groups: Pregnant women, young children, and those with heart or liver conditions should be cautious or avoid it.

The Controversial Erucic Acid Content

One of the most significant drawbacks of kachi ghani mustard oil is its high concentration of erucic acid, a monounsaturated fatty acid. While not proven to be harmful to humans in the same way, animal studies have linked high, long-term intake of erucic acid to cardiac issues, specifically myocardial lipidosis, a condition where fatty deposits form in the heart muscle.

This is the primary reason for international regulations and bans on edible mustard oil in certain regions:

The U.S. Food and Drug Administration (FDA) has banned its use as a cooking oil, requiring labels to state "For External Use Only" on products sold in the United States.
Countries in the European Union, Australia, and New Zealand have established upper limits for tolerable erucic acid intake, reflecting ongoing caution.

In contrast, countries in Asia, particularly India, continue to widely use and recommend mustard oil. This highlights the scientific and regulatory debate surrounding erucic acid's effects on human health.

High Risk of Adulteration

Given the high demand and cost, kachi ghani mustard oil is a frequent target for adulteration with cheaper, inferior, or toxic oils. The cold-pressed, or 'kachi ghani', process is more prone to this risk as the final product is not subject to extensive refining processes that might detect impurities.

Common Adulterants and Their Risks

Argemone Oil: This is one of the most dangerous adulterants. Extracted from seeds that closely resemble mustard seeds, argemone oil contains toxic alkaloids that can cause epidemic dropsy, glaucoma, and severe health complications.
Cheaper Vegetable Oils: Mixing in cheaper oils like palm oil or soybean oil reduces the product's quality and alters its nutritional profile. While less acutely toxic than argemone oil, it compromises the authenticity and health benefits of the kachi ghani product.
Mineral Oil: Used in some severe cases of adulteration, mineral oil is carcinogenic and poses serious health risks.

Allergic Reactions and Topical Sensitivity

For some individuals, both the consumption and external application of mustard oil can cause adverse reactions. The pungent compounds, isothiocyanates, that give mustard oil its signature flavor and aroma can also act as irritants.

Skin Irritation: Topical application, such as in traditional massage practices, can cause rashes, itching, redness, or even blistering, especially for those with sensitive skin. A patch test is always recommended before widespread use.
Food Allergy: A mustard allergy can trigger a range of symptoms, from mild discomfort like abdominal pain and hives to severe, life-threatening anaphylaxis. Those with existing mustard allergies must avoid all forms of the oil.

Digestive and Respiratory Discomfort

The strong, pungent nature of kachi ghani mustard oil can be a double-edged sword. While appreciated for its flavor profile, it can cause gastrointestinal distress in some people.

Digestive Issues: Consuming large quantities of the oil, especially for those with sensitive digestive systems, can lead to stomach upset, indigestion, or diarrhea.

Respiratory Irritation: Heating mustard oil to high temperatures releases acrid fumes that can irritate the throat and respiratory tract. This can be particularly problematic for individuals with conditions like asthma or other chronic respiratory issues. Adequate ventilation is necessary when cooking with it.

A Comparison of Kachi Ghani vs. Refined Mustard Oil


Feature	Kachi Ghani Mustard Oil	Refined Mustard Oil
Extraction Method	Cold-pressed, unrefined	Heated, chemically refined
Pungency	High and natural	Milder, artificial
Erucic Acid	High, naturally present	Lowered through refining
Nutritional Retention	Better preservation of natural nutrients and antioxidants	Stripped of some nutrients during refining
Smoke Point	Lower, less suitable for high-heat frying	Higher, better for high-heat cooking
Adulteration Risk	Higher risk due to minimal processing	Lower risk, but still possible with other oils

Conclusion: A Balanced Perspective

While kachi ghani mustard oil is a staple in many cultures and contains beneficial monounsaturated fatty acids, it is not without its drawbacks. The high erucic acid content, potential health risks associated with it, and the persistent danger of adulteration are major concerns. Its pungent nature can also lead to digestive and respiratory irritation, and it poses risks for individuals with allergies, sensitive skin, or specific health conditions like pregnancy or heart issues. For consumers, awareness, moderation, and purchasing from reputable brands that can guarantee purity are paramount. The long-standing debate over erucic acid's true impact on human health means a cautious approach is best. For those in regions where it is not regulated for consumption, understanding and acknowledging these potential downsides is essential.

An interesting review on the paradoxical effects of erucic acid can be found on the National Institutes of Health website at: https://pubmed.ncbi.nlm.nih.gov/40202517/

Frequently Asked Questions

It is banned or restricted in countries like the U.S. due to its high erucic acid content. Long-term studies in animals have linked excessive erucic acid consumption to cardiac health issues.

While animal studies have shown a link between high erucic acid intake and heart issues like myocardial lipidosis, research on the same effect in humans is inconclusive. The risk remains a subject of debate.

Simple tests can help, such as the freezing test where pure oil remains liquid longer than oil mixed with palm oil, which solidifies at a higher temperature. Checking for a strong, pungent aroma is also key, as mild or artificial smells can indicate adulteration.

Allergies to mustard oil can occur and vary in severity, from mild skin irritation and hives to severe anaphylaxis. It is important to perform a patch test if using it topically and be aware of symptoms if consuming it.

Pregnant and breastfeeding women are often advised to exercise caution with mustard oil. Some compounds may be harmful to the fetus, and the strong aroma can trigger nausea. Consultation with a healthcare provider is recommended.

Kachi ghani is cold-pressed and unrefined, retaining a strong, pungent flavor and higher natural erucic acid. Refined mustard oil is heated and chemically processed, resulting in a milder flavor and lower erucic acid content.

Yes, heating the oil to high temperatures releases acrid fumes that can cause respiratory irritation. People with asthma or other respiratory conditions are particularly sensitive and should ensure good ventilation when cooking.

Some research suggests mustard oil contains goitrogens, substances that can interfere with thyroid function. Excessive consumption, especially for those with existing thyroid problems, may pose a risk.