What oil is used in traditional pickle?

Traditional Indian pickle uses kachi ghani mustard oil, cold-pressed below 40-50°C without heat or chemicals. This extraction method preserves natural isothiocyanates, antimicrobial compounds that prevent spoilage naturally. Unlike refined oils extracted with hexane solvents, kachi ghani retains bioactive compounds, omega-3s, and vitamin E, making it superior for both flavor and preservation.